Tunisian Sweet and Hot Pepper-Tomato Relish

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.


12 servings (serving size: about 3 tablespoons relish and 2 pita wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 73
Caloriesfromfat 20 %
Fat 1.6 g
Satfat 0.2 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 2.2 g
Carbohydrate 13.3 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 133 mg
Calcium 24 mg


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


Preheat broiler.

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.

Joanne Weir,

Cooking Light

March 2006
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