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.