2 large green bell peppers
1 green or red chile
4 large tomatoes
1 hothouse cucumber
1/3 cup chopped flat leaf parsley
1/2 tsp cumin
2 Tbsp olive oil
3 Tbsp fresh lemon juice
salt and fresh pepper to taste
Roast bell peppers and chile under a broiler unti charred, turning over. Remove and place in a plastic bag and allow to cool. Peel skins, cut and remove seeds. (wear plastic gloves when handling the chile pepper). Coarsely chop and set aside.
Peel, seed, and dice the tomatoes and cucumber. Combine with peppers in a medium serving bowl. Add remaining ingredients and toss gently. Let stand about 15 minutes before serving.
Works as a side dish, or serve with vegetable crudites as an appetizer. Also good to top baked or grilled fish.
Serves 6
