Yield: 4 servings
Measure | Ingredient |
---|---|
4 eaches | Tomatoes |
1 each | Green bell pepper |
1 teaspoon | Salt |
1 tablespoon | Cumin |
2 eaches | Garlic cloves, crushed |
2 teaspoons | Lemon juice |
¼ cup | Olive oil, or to taste |
Skin the tomatoes & peppers by grilling. Chop the skinned tomatoes & peppers into small chunks. Add the salt, cumin & garlic. If not serving immediately, store in the refrigerator. Before serving, add the lemon juice & olive oil.
You may want to add chunks of black olives. Serve as a dip or as a spead on small chunks of baguette.
"The Africa News Cookbook"
Submitted By MARK SATTERLY On 12-05-94