Smoky Tomato Relish

• 1 green bell pepper
• 2 tomatoes (about 1 pound)
• 1/2 cup chopped onion
• 1 tablespoon extravirgin olive oil
• 1 1/2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh mint
• 2 teaspoons red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, minced
• Fresh flat-leaf parsley leaves (optional)
• 6 (6-inch) pitas, each cut into 4 wedges

1. Heat a large cast-iron skillet over medium-high heat. Cut bell pepper in half lengthwise; discard seeds and membranes. Flatten one bell pepper half with hand; add to skillet, skin side down. Reserve remaining bell pepper half for another use. Add tomatoes to pan. Cook 10 minutes or until blackened, turning frequently. Remove from heat; cool pepper and tomatoes to room temperature.
2. Chop tomatoes, and place them in a medium bowl. Chop bell pepper; add to tomato. Stir in onion and next 8 ingredients (through garlic). Garnish with parsley, if desired. Serve chilled or at room temperature with pita wedges.

green bell pepper, tomatoes, onion, extravirgin olive oil, thyme, fresh mint, red wine vinegar, salt, freshly ground black pepper, ground red pepper, garlic, parsley, pitas

Taken from www.myrecipes.com/recipe/smoky-tomato-relish (may not work)