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Tunisian Sweet and Hot Pepper Tomato Relish

March 26, 2009

This is my last post about the Greek inspired dinner, and I may have saved some of the best recipes for last.  These are two dips that I made for appetizers and they were a great hit.  Really flavorful and not too filling before a big dinner.  This relish is kind of a salsa…and to Greg’s liking it doesn’t have onions.  It’s a little sweet and a little hot, but you could eliminate the spiciness by not adding the cayenne pepper.  It’s great served with pita chips, and the leftovers were really good on gyros or sandwiches.  This recipe, which also comes from Joanne Weir’s From Tapas to Meze, serves about 6 as an appetizer.

Ingredients:

3 ripe tomatoes, peeled, seeded and chopped (Peel tomatoes easily by slicing an X in the skin at the bottom, and putting them in boiling water for 30 seconds.  Put them in an ice water bath after the blanching, and the skins will peel off easily)

3 large red bell peppers, roasted

2 cloves garlic, minced

1 t ground cumin

1/4 t harissa or cayenne

1 T olive oil

2 T freshly squeezed lemon juice

1/4 c chopped fresh parsley

Salt and pepper to taste

Directions:

Place tomatoes in a frying pan over high heat and cook until thickened, about 6-8 minutes (time varies depending on the water content of the tomatoes).  Remove from the pan and place in a bowl.

Mince the roasted peppers and add to the tomatoes.  Add the garlic, cumin, harissa or cayenne, olive oil, lemon juice and parsley.  Mix to combine.  Season with salt and pepper to taste and serve.

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