Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      large         tomatoes -- (1-1/2 pounds)
   3      large         green bell peppers -- (1-1/2 pounds)
     1/4  cup           chopped fresh flat-leaf parsley
   1      tablespoon    fresh lemon juice
   1      tablespoon    extra-virgin olive oil
   1      teaspoon      ground cumin
   1      teaspoon      grated lemon rind
     1/2  teaspoon      salt
   1      dash          ground red pepper

Preparation:

Cut tomatoes in half crosswise; push seeds out of middle section with thumbs. Place tomato halves, skin side up, on a broiler rack, and place rack on a broiler pan. Broil 3 inches from heat 10 minutes or until blackened and charred. Let stand for 10 minutes; remove and discard skins. Chop and set aside. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil 3 inches from heat 12 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skins. Chop and set aside. Combine parsley and next 6 ingredients in a large bowl, and stir well. Add tomato and pepper, and stir well. Serve with pita or tortilla chips. Yield: 3 cups (serving size: 1/2 cup).