| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Moroccan |
Moroccan, Relishes |
8 |
Servings |
INGREDIENTS
| 2 |
|
Small green bell peppers |
| 1 |
cn |
Tomatoes (28 oz) |
| 1 |
|
Garlic clove,pressed/minced |
| 2 |
tb |
Olive oil |
| 3/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
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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