Title: Tomato and Pepper Relish with Moroccan Lemons
Categories: Condiment Mideast
Yield: 8 Servings
|2|| ||Small green bell peppers|
|1||cn||Tomatoes (28 oz)|
|1|| ||Garlic clove,pressed/minced|
|3|| ||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 2 1/2 cups relish.