Title: Tomato & Pepper Relish with Moroccan Lemons
Categories: Pickle Moroccan
Yield: 8 Servings
| 2 | | Small green bell peppers |
| 1 | cn | Tomatoes (28 oz) |
| 1 | | Garlic clove,pressed/minced |
| 2 | tb | Olive oil |
| 3/4 | ts | Ground cumin |
| 1/4 | ts | Paprika |
| 1/4 | ts | Pepper |
| 3 | | Moroccan preserved lemons* |
* - quarters, chopped
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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.