Matbucha Salad

Ripe tomatoes

Green pepper or red pepper (not sweet)

Green small hot pepper according to level of spiciness desired

Oil, salt, pepper

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.