Roasted chile and tomato relish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Green chiles (2-3 inches long) | |
| 1 | small | Bell pepper |
| 2 | larges | Ripe tomatoes (up to) |
| 3 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground fennel |
| ½ | cup | Chopped fresh parsley |
| Salt to taste | ||
Directions
Date: Sat, 4 May 1996 15:43:12 -0400 From: Cynthia Wunder <101732.2415@...> roast the peppers over a flame till charred, or place in oven at 550 for 15-20 min. Place in a covered bowl to let steam loosed skin. Dice tomatoes and combine with everything but peppers. split skin on peppers and remove it and the seeds mince the peppers and combine. yields 2½ cups serve with wedges of warm pita bread. FATFREE DIGEST V96 #124
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .