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.

Yield: 12 servings (serving size: about 3 tablespoons relish and 2 pita wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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


  1. Preheat broiler.
  2. 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.
  3. 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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