Ingredients: 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, chopped Directions: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. |