Roasted Pepper-Tomato Relish

• 2 red bell peppers
• 1 1/2 tablespoons olive oil
• 2 cups canned diced tomatoes
• 3 garlic cloves, minced
• 4 teaspoons ground cumin
• 4 teaspoons harissa
• 1 1/2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/3 cup chopped fresh flat-leaf parsley

1. Preheat broiler. Place bell peppers on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Wrap peppers tightly in foil; let stand 15 minutes. Peel peppers; discard seeds and membranes. Finely chop peppers. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add tomatoes; cook 10 minutes or until most juices have evaporated. Add peppers; cook 3 minutes. Stir in minced garlic, cumin, harissa, 1 1/2 tablespoons olive oil, lemon juice, and salt. Remove from heat; cool slightly. Stir in parsley.

red bell peppers, olive oil, tomatoes, garlic, ground cumin, harissa, olive oil, lemon juice, salt, parsley

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