This zesty condiment can spark up a crudité platter and can be made up to three days in advance. Look for harissa, a North African paste made of chiles, garlic, and spices, in international markets. This relish can easily be doubled; however, you will probably have to roast the peppers in two batches.
3 large red bell peppers
1 3/4 cups chopped seeded peeled tomato
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1 tablespoon commercial harissa or hot pepper sauce (such as Tabasco)
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced
3 (6-inch) pitas, each split and cut into 4 wedges
How to Make It
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1/2-inch pieces; place in a large bowl.
Heat a medium, heavy skillet over high heat. Add tomato; cook 8 minutes or until thick, stirring constantly. Add tomato to bell pepper in bowl. Stir in parsley and next 9 ingredients (through garlic). Serve with pita wedges.