Recipe - Roasted Chile And Tomato Relish

2 Green chiles (23 inches
long)
1 small Bell pepper
2 lg Ripe tomatoes
2 (up to)
3 tablespoon Fresh lemon juice
1 teaspoon Ground cumin
1 teaspoon Ground fennel
One half cup Chopped fresh parsley
Salt to taste

Date: Sat, 4 May 1996 15:43:12 0400

From: Cynthia Wunder 101732.2415@compuserve.com

roast the peppers over a flame till charred, or place in oven at 550 for
1520 min. Place in a covered bowl to let steam loosed skin. Dice tomatoes
and combine with everything but peppers. split skin on peppers and remove
it and the seeds mince the peppers and combine. yields 2 One half cups serve
with wedges of warm pita bread.

FATFREE DIGEST V96 #124

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.