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Tomato & Pepper Relish With Moroccan Lemonsrelishes, moroccan 2 small green bell peppers 1 can tomatoes (28 oz) 1 garlic clove,pressed/minced 2 tablespoon olive oil 3/4 teaspoon ground cumin 1/4 teaspoon paprika 1/4 teaspoon 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.
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