Tomato And Pepper Relish With Moroccan Lemons

This vibrant relish captures the essence of North African cuisine with its bright, tangy flavors. Charred green bell peppers provide a smoky depth that contrasts beautifully with the acidity of preserved lemons and fresh tomatoes. The addition of warm cumin, paprika, and garlic creates a complex flavor profile that is both aromatic and satisfying. It serves as an excellent condiment for grilled meats, fish, or as a topping for crostini. The texture is chunky and fresh, offering a delightful crunch. Perfect for summer gatherings or as a quick weeknight side, this relish comes together easily with minimal cooking. Its versatility makes it a staple in any kitchen, adding a burst of color and taste to simple dishes.

Cuisine: Moroccan

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 8

Calories: 96.7

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant relish captures the essence of North African cuisine with its bright, tangy flavors. Charred green bell peppers provide a smoky depth that contrasts beautifully with the acidity of preserved lemons and fresh tomatoes. The addition of warm cumin, paprika, and garlic creates a complex flavor profile that is both aromatic and satisfying. It serves as an excellent condiment for grilled meats, fish, or as a topping for crostini. The texture is chunky and fresh, offering a delightful crunch. Perfect for summer gatherings or as a quick weeknight side, this relish comes together easily with minimal cooking. Its versatility makes it a staple in any kitchen, adding a burst of color and taste to simple dishes.

Ingredients

2 Small Green bell peppers
1 can Tomatoes (28 oz)
1 Clove Garlic, pressed/minced
2 tablespoon Olive oil
3/4 teaspoon Ground cumin
1/4 teaspoon Paprika
1/4 teaspoon Pepper
3 pieces Moroccan preserved lemons

Directions

1
Preheat the broiler and place the green bell peppers on a 9-10-inch wide baking pan.
2
Broil the peppers about 4 inches from the heat source, turning occasionally, until the skins are charred and blistered on all sides, approximately 15-20 minutes.
3
Remove the peppers from the oven and allow them to cool until they can be handled.
4
Peel off the charred skin, then remove the stems and seeds from the peppers.
5
Coarsely chop the peeled peppers.
6
Drain the canned tomatoes, reserving the juice for another use if desired.
7
Coarsely chop the drained tomatoes.
8
In a large mixing bowl, combine the chopped peppers, chopped tomatoes, minced garlic, olive oil, cumin, paprika, and black pepper.
9
Rinse and chop the preserved lemons, discarding the seeds, and mix them into the relish to taste.
10
Serve immediately or cover and refrigerate for up to one day.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 96.7kcal

% Daily Value *
Total Fat 7.8g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 6.6mg1%
Total Carbohydrate 6.7g3%
Dietary Fiber 2.2g9%
Sugars 4.3g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Preserved lemons add a unique salty, tangy flavor. If you cannot find them, you can substitute with the zest and juice of fresh lemons, though the flavor profile will be less complex.

For a smoother texture, you can pulse the mixture in a food processor instead of chopping by hand.

This relish tastes even better after sitting in the refrigerator for a few hours, allowing the flavors to meld together.

Use the reserved tomato juice as a base for soups or stews to reduce waste.

Keywords: relish, moroccan, preserved lemon, charred peppers, tomato sauce, vegan condiment, smoky flavor, cumin, paprika, grilled vegetables, quick recipe, summer side, garnish, spicy, citrus, bell pepper, garlic, olive oil, chopped, fresh

Read it online: https://www.chefs-mate.com/recipe/tomato-and-pepper-relish-with-moroccan-lemons/

Chefs Mate

Tomato And Pepper Relish With Moroccan Lemons

Nutrition Facts