| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 3 | Servings | ||
INGREDIENTS
| 3 | lg | Tomatoes, (1-1/2 pounds) |
| 3 | lg | Green bell peppers, (1-1/2 pounds) |
| 1/4 | c | Chopped fresh flat-leaf parsley |
| 1 | tb | Fresh lemon juice |
| 1 | tb | Extra-virgin olive oil |
| 1 | ts | Ground cumin |
| 1 | ts | Grated lemon rind |
| 1/2 | ts | Salt |
| 1 | ds | Ground red pepper |
INSTRUCTIONS
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). Recipe by: Cooking Light, June 1994, page 70 Posted to EAT-L Digest 18 Mar 97 by lunchuck <[email protected]> on Mar 19, 1997
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