Yield: 8 servings
|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|
|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.