Tomato and pepper relish with moroccan lemons
Yield: 8 servings
Ingredients:
- 2 Small green bell peppers 3/4 ts Ground cumin
- 1 cn Tomatoes (28 oz) 1/4 ts Paprika
- 1 Garlic clove pressed/minced 1/4 ts Pepper
- 2 tb Olive oil 3 Moroccan preserved lemons*
Instructions:
* - quarters chopped ========================================================================== Place bell peppers in a 9-10"-wide pan; broil 4" from heat turning as needed until charred on all sides 15-20 minutes. Cool. Remove peel stems and seeds. Chop peppers. Drain tomatoes reserving juice for another use. Coarsely chop tomatoes; drain well. In a bowl mix bell peppers tomatoes garlic oil cumin paprika and pepper. Add preserved lemon to taste. Serve or cover and chill up to a day. Makes about 2 1/2 cups relish.
