I used Jalapenos because that is what I can fnd in Los Angeles for a good price. If you are in an area where Algerian peppers are not available use your favorite small Mediterranean peppers.
I will discuss the specific varieties used in Algeria in separate posts. My recipes are here to encourage you to make due with what you have, to think like an Algerian. Of course if you have the time and the money demand ingredients from your grocer, farmer or supermarket. It's amazing to read about Paula Wolfert struggling to find even cilantro in America when she was working on her Moroccan cookbook.
The pool of olive oil is delicious. You can dip bread into it or reserve for a vinaigrette. This is a rich and flavorful dish. You can serve it as part of a meze/kemia or as a side dish or condiment.
10-12 hot green peppers (you can use mild)
10-12 piments fort (ou doux)
1 cup walnuts and pine nuts combined
175 gr de noix et pignons
1 clove of garlic
1 gousse d'ail
2 chive stalks
1 tablespoon of lemon juice or vinegar
1 cuillere a soupe de vinaigre ou de jus de citron
Look at the photos! Cook the peppers on gentle heat, some of the stuffing will fall out and the nuts can burn if you don't mind your heat. If you prefer softer cooked peppers, you will either have to periodically take the pan off the heat or strain the nuts from the oil and continue cooking. Add the lemon juice or vinegar before serving.