Recipe by Random Rachel
A tart pepper relish for topping lamb kebabs and sandwiches. From Savuer magazine.
Top Review by Michelle Berteig
Delicious! I knew I would like this because I like all the ingredients. I think you could also leave the roasted red peppers in larger pieces and serve this as an appetizer or salad as well. Going into the favorites file! Made for the Vivacious Violets for ZWT7.
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon preserved lemon peel
- 1 teaspoon ground cumin
- 1 teaspoon parsley
- 3 garlic cloves
- 3 roasted red peppers, drained
- kosher salt and pepper