Chop the tomatoes with the skin, and the peppers into cubes. The hot pepper, cut into big pieces, so you can take it out before eating. Put everything in a big pot with boiling oil. At first, you cook it on medium light; afterwards, about an hour later, on low heat until the tomatoes turn a part of the mixture. You can eat it hot or cold, as dressing for rice or potatoes. And the best is to dip it with fresh Challah on Friday.
Source: Jewish Agency for Israel - Partnership 2000: Tzahar - Palm Beach Educational Exchange