Tomato And Pepper Relish With Moroccan Lemons
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Moroccan | Moroccan, Relishes | 8 | Servings | |
INGREDIENTS
| 2 | Small green bell peppers | |
| 1 | Tomatoes, 28 oz | |
| 1 | Garlic clove, pressed/minced | |
| 2 | T | Olive oil |
| 3/4 | t | Ground cumin |
| 1/4 | t | Paprika |
| 1/4 | t | Pepper |
| 3 | Moroccan preserved lemons* |
INSTRUCTIONS
~ 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 42
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 35.5mg
Potassium: 114.2mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: 1.4g
Protein: <1g