Algerian Roasted Pepper Tomato Salad

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Hmiss is a classic Algerian roasted red pepper and tomato salad with deep smoky flavor from open-flame charring. Blended with garlic, olive oil, and warm cumin, it is traditionally served as a starter with crusty bread or alongside grilled meats. This simple, vegan spread captures the bright, rustic essence of North African home cooking.

Nutrition Facts

Per serving (estimated)

• 155 kcalCalories
• 11 gFat
• 1.5 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 8 gSugar
• 3 gProtein
• 390 mgSodium
• 550 mgPotassium
• 30 mgCalcium
• 1.5 mgIron
• 165 mgVitamin C
• 390 mcgVitamin A

Ingredients

For charring the vegetables

• 5 large red bell peppers
• 4 medium ripe tomatoes
• 2 small green chili peppers (optional)
• 4 garlic cloves, unpeeled

For the salad and seasoning

• 3 tablespoons extra-virgin olive oil, plus more to drizzle
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon fine sea salt, plus more to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon harissa paste (optional, for heat)

Directions

1. Preheat a grill, oven broiler, or place a wire rack over a gas flame to high heat.
2. Place the whole peppers, tomatoes, green chilies, and unpeeled garlic cloves directly on the heat. Char, turning often with tongs, until skins are blackened and blistered: about 18 minutes for peppers, 8 to 10 minutes for tomatoes and garlic.
3. Transfer the charred vegetables to a heatproof bowl, cover tightly with plastic wrap, and let steam for 10 minutes to loosen the skins.
4. Peel away and discard the blackened skins from the peppers, tomatoes, and garlic. Slice open the peppers and remove the stems and seeds.
5. Coarsely chop the peeled peppers and tomatoes, then place them in a wide bowl. Squeeze the soft roasted garlic from its papery skin and add it to the bowl.
6. Mash gently with a fork or potato masher until you have a chunky, rustic paste.
7. Stir in the olive oil, cumin, paprika, salt, lemon juice, and harissa if using, mixing until well combined.
8. Fold in most of the chopped parsley, taste, and adjust salt or lemon.
9. Spread onto a shallow serving plate, drizzle with a little olive oil, and scatter the remaining parsley on top. Serve at room temperature with warm crusty bread.

Cook’s Notes

• Charring over an open gas flame gives the most authentic smoky flavor, but a hot broiler or grill works well too.
• Steaming the charred vegetables in a covered bowl is essential; the trapped steam makes the blackened skins slip off easily.
• For a smoother texture, pulse the peeled vegetables briefly in a food processor instead of mashing by hand.
• Stir in an extra teaspoon of harissa or a pinch of cayenne if you prefer a spicier salad.
• Hmiss keeps well refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.

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