Yield: 4 servings
|3 larges||Green bell peppers, grilled & skinned|
|6 eaches||Tomatoes, skinned & seeded|
|2 eaches||Garlic cloves, chopped|
Rinse & drain the peppers. Remove the core & seeds & cut the flesh into small dice. Dice the tomatoes to the same size.
Combine tomatoes & peppers & add the chopped garlic. Season with salt to taste & chill. Drain off excess liquids before serving.
Robert Carrier, "Taste of Morocco" Submitted By MARK SATTERLY On 10-07-94