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.
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- Calories: 73
- Calories from fat: 20%
- Fat: 1.6g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.3g
- Protein: 2.2g
- Carbohydrate: 13.3g
- Fiber: 1.8g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 133mg
- Calcium: 24mg
- 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.
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