Tomato And Pepper Relish With Moroccan Lemons


Course : Salsas
Serves: 8
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Ingredients:


2 small green bell peppers

28 ounces can of tomatoes

1 clove garlic -- pressed/minced

2 tablespoons olive oil

3/4 teaspoon ground cumin

1/4 teaspoon paprika

1/4 teaspoon pepper

3 medium Moroccan preserved lemons*
 

Preparation / 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.


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