Yield: 8 Servings
Measure | Ingredient |
---|---|
2 \N | Small green bell peppers |
1 can | Tomatoes (28 oz) |
1 \N | Garlic clove,pressed/minced |
2 tablespoons | Olive oil |
¾ teaspoon | Ground cumin |
¼ teaspoon | Paprika |
¼ teaspoon | Pepper |
3 \N | Moroccan preserved lemons* |
* - 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.