Tunisian Sweet and Hot Pepper-Tomato Relish

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 tablespoon olive oil extravirgin
• 0.3 cup flat-leaf parsley fresh chopped
• 2  garlic cloves minced
• 1 teaspoon ground cumin 
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 1 tablespoon pepper sauce hot (such as Tabasco)
• 3 6-inch pitas split cut into 4 wedges ()
• 3 large bell peppers red
• 0.3 teaspoon salt 
• 1 teaspoon sugar 
• 1.8 cups tomatoes peeled seeded chopped

Equipment

• bowl
• frying pan
• baking sheet
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 15 minutes. Peel and cut into 1/2-inch pieces; place in a large bowl.
6. Heat a medium, heavy skillet over high heat.
7. Add tomato; cook 8 minutes or until thick, stirring constantly.
8. Add tomato to bell pepper in bowl. Stir in parsley and next 9 ingredients (through garlic).
9. Serve with pita wedges.