Step 1:

  • Grill the tomatoes, chilies, and garlic on a pan (you know they’re done when their skin is blackish and peeling).
  • Step 2:

  • Step 3:

  • when they’re done, take off the fire, put them in a plastic bag (it will make the skin come off more easily) and peel them.
  • Step 4:

  • Step 5:

  • chop the tomatoes and chilies very finely, crush the garlic and mix everything in a plate.
  • Step 6:

  • Step 7:

  • don’t season or anything right away. This salad is kept in the fridge as it is. When serving, add olive oil, salt, coriander, and decorate with olives, tuna and a hard boiled egg, as in the photo.
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