Yield: 4 servings
|1 each||Green bell pepper|
|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 10-18-94