Ingredients
- 1/4 cup extra-virgin olive oil
- 1 tsp paprika
- 1 tsp ground black pepper
- 1 pinch sea salt (optional)
- 1 lemon, juiced
- 3 cloves garlic, minced
- 5 tomatoes, chopped
- 5 green bell peppers, chopped
- 1 jalapeno pepper, chopped
Directions
In a large pot heat the olive oil over medium heat. Stir in the garlic, tomatoes, bell pepper, and jalapeno pepper and season with paprika, black pepper, and sea salt. Cook and stir it occasionally for 20 mins until the vegetables are tender. Reduce heat to low and cover it. Cook until the liquid evaporates and the salad thickens for about 2 hours more. Stir in the lemon juice, and refrigerate overnight before serving.