| 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 <jock@THIRD-WAVE.COM> on Mar 19, 1997
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