Tomato & pepper relish with moroccan lemons
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Small green bell peppers | |
| 1 | can | Tomatoes (28 oz) |
| 1 | Garlic clove,pressed/minced | |
| 2 | tablespoons | Olive oil |
| ¾ | teaspoon | Ground cumin |
| ¼ | teaspoon | Paprika |
| ¼ | teaspoon | Pepper |
| 3 | Moroccan preserved lemons* | |
Directions
* - 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 2½ cups relish.