Tunisian Pepper-Tomato Relish

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Tunisian Pepper-Tomato Relish

1/4 c. olive oil

3 c. canned, chopped tomatoes in juice

2 large, red roasted peppers

8 cloves garlic, minced

2 T. toasted ground cumin

2 T. harissa paste

juice of 1 lemon or to taste

1/2 c. chopped parsley

 

 

 

 

Place 2 T. oil in a large saute pan and cook tomatoes until they are

dry. While waiting, puree roasted peppers, keeping them a little

chunky if you can by pulsing them in a food processor. Add peppers to

tomatoes. Cook several more minutes to cook off water. Remove pan from

heat. Stir and season. Add garlic, cumin, harissa, oil, lemon, and

parsley. Serve.

 

Approx 2 1/2 cups

 

Author: Andrew Zimmern

Source: Minneapolis St.Paul Magazine

Formatted by Chupa Babi in MC: 05.16.07

 

ChupaNote: I like to use the tomatos with jalapenos for extra kick.

Use the harissa (or other chile paste) to taste. Different brands have

different heat. By adding pasta water, you can stretch this into a

terrific pasta sauce: Double the parsley, add a handful of minced

sweet onions, a handful of minced green bell pepper, a handful of

shredded carrots. Voila! A quick and healthy dinner.

 

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