Category: Relishes

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*

* - 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.