In a large heavy-bottomed pot, heat the oil over medium-low heat. Add the bell peppers and saute until they have softened, about 15 minutes. Add the minced garlic and cook until fragrant, about 2-4 minutes.

Add the crushed tomatoes, hot peppers and salt and mix. Reduce the heat to low and simmer the mixture for at least 2 hours, stirring occasionally to prevent any sticking on the bottom of the pan. The mixture should become a deep red and very thick. Marie often cooks this down for more than 3 hours to get a super deep, silky salad.

Once the salad is ready, pour in the huile rouge and cook, stirring often, for another 10 minutes. This will add a glossy sheen and a bit more spice. 

This salad can be made up to 3 days in advance.