Tomato and pepper relish with moroccan lemons

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.

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