Preheat broiler and position rack near the heat source.

Place halved red peppers, red chili (or jalapeno), and halved, seeded plum tomatoes cut-side down on a baking sheet.

Add unpeeled garlic cloves to the baking sheet.

Broil until the skins of the peppers and tomatoes are charred and the garlic cloves are softened.

Remove vegetables from the oven as they are ready to prevent burning.

Let the vegetables cool slightly until they are manageable to handle.

Peel the charred skin from the peppers and tomatoes.

Remove the seeds from the peppers and tomatoes.

Dice the peeled and seeded peppers and place them in a mixing bowl.

In a food processor, combine the peeled tomatoes, chili (or jalapeno), garlic, dried ground coriander, caraway seeds, and cinnamon.

Puree the mixture until smooth.

Stir in lemon juice and olive oil into the tomato puree.

Season the tomato dressing generously with salt and freshly ground black pepper to taste.

Toss the diced grilled peppers with the tomato dressing in the bowl.

Garnish the salad with capers before serving.