Algerian · Salad
Fire-roasted peppers and tomatoes crushed with olive oil.
AI-generated editorial illustration—not a Gastromica test-batch photograph.
Hmiss is an Algerian salad of fire-roasted peppers and tomatoes, crushed rather than puréed. Regional versions range from mild to chile-hot and may include garlic.
Technique notes
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
Charred peppers and tomatoes; Coarsely crushed then briefly sautéed
Declared allergens: None identified in the base ingredient list; labels and cross-contact still require review.
Refrigerate for up to 4 days; add fresh olive oil after bringing to room temperature. This is within USDA's general 3–4-day cooked-leftover ceiling where applicable; refrigerate promptly in shallow covered containers.
Naturally vegan and gluten-free. Handle hot charred vegetables carefully and ventilate the cooking area. Verify packaged stock, spice blends, bread and substitutes for declared allergens/cross-contact.
Darlene Longacre is credited with preparing and publishing an independent version of this dish in Hmiss (Algerian Roasted Red Pepper Dip) for International Cuisine.
What this supports: dish identity, method, texture/doneness, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. Longacre’s red-pepper version and its blended texture do not establish that Gastromica’s ingredient amounts, pepper selection, timing, or final texture were tested.
Algerian kitchen
Algerian hmiss is a smoky cooked salad of charred peppers and tomatoes, gently crushed and dressed with olive oil.
Grill or broil peppers and tomatoes until blackened and soft; char garlic in its skin if using.
Cover vegetables 10 minutes, then peel, seed and drain. Peel garlic.
Chop or crush vegetables coarsely. Cook in 1 tablespoon oil for 8–10 minutes to evaporate moisture.
Add remaining oil, salt, pepper and cumin. Cool 15 minutes and finish with parsley.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Hmiss is an Algerian salad of fire-roasted peppers and tomatoes, crushed rather than puréed. Regional versions range from mild to chile-hot and may include garlic.
Refrigerate for up to 4 days; add fresh olive oil after bringing to room temperature.
Serve warm or room temperature with kesra bread, grilled meat or fish.
