Tomato & Pepper Relish With Moroccan Lemons Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 Small: green bell peppers,
1 can: Tomatoes, 28 oz
1: Garlic clove, pressed/minced
2 tbsp: Olive oil,
3/4 tsp: Ground cumin,
1/4 tsp: Paprika,
1/4 tsp: Pepper,
3: Moroccan preserved lemons*,
Directions:
* - 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.
Source from luhu.jp
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.
Source from luhu.jp