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Tomato & Pepper Relish With Moroccan Lemons



8 Servings
2 small green bell peppers
1 cn tomatoes (28 oz)
1 garlic clove,pressed/minced
2 T olive oil
3/4 t cumin,Ground
1/4 t paprika
1/4 t 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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