Follow these steps for perfect results
ripe medium tomatoes
peeled, seeded and chopped
large red peppers
roasted, peeled and minced
garlic cloves
minced
ground cumin
harissa
extra-virgin olive oil
fresh lemon juice
fresh flat-leaf parsley
chopped
salt
freshly ground black pepper
baguette
cut into 1/2-inch-thick slices
Peel, seed, and chop the tomatoes.
Roast, peel, and mince the red peppers.
Mince the garlic cloves.
In a skillet, cook the tomatoes over high heat until thickened (6-8 minutes).
Transfer the tomato sauce to a bowl.
Add the roasted peppers, garlic, cumin, harissa, olive oil, lemon juice, and parsley to the bowl and mix well.
Season with salt and pepper to taste.
Cut the baguette into 1/2-inch-thick slices on the diagonal.
Serve the relish with baguette slices.
Expert advice for the best results
Roasting the peppers yourself will enhance the flavor.
Adjust the amount of harissa or cayenne to control the heat level.
Let the relish sit for at least 30 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in a small bowl alongside baguette slices. Garnish with a sprig of parsley.
Serve as an appetizer or side dish.
Pairs well with grilled meats or vegetables.
Complements the spice and sweetness.
Discover the story behind this recipe
Part of Moroccan mezze or tapas culture.
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