Title: Tomato & pepper relish with moroccan lemons
 Categories: Moroccan, Relishes
      Yield: 8 Servings
 
      2    Small green bell peppers
      1 cn Tomatoes (28 oz)
      1    Garlic clove,pressed/minced
      2 tb Olive oil
    3/4 ts Ground cumin
    1/4 ts Paprika
    1/4 ts Pepper
      3    Moroccan preserved lemons*
 
  * - quarters, chopped
  
  Place bell peppers in a 9-10"-wide pan; broil 4" from heat, turning as
  needed, until charred on all sides, 15-20 minutes. Cool. Remove peel,
  stems, and seeds. Chop peppers. Drain tomatoes, reserving juice for
  another use. Coarsely chop tomatoes; drain well.
  
  In a bowl, mix bell peppers, tomatoes, garlic, oil, cumin, paprika,
  and pepper. Add preserved lemon to taste. Serve, or cover and chill
  up to a day. Makes about 2 1/2 cups relish.