2 preserved lemons** (See Cook's Note)
5 large ripe tomatoes, peeled, skinned and diced medium
4 green cubanero peppers** (long green peppers), roasted and diced the same size as tomatoes
1 garlic clove, finely minced
1 tablespoon ground cumin, toasted
1/2 cup lemon juice
1 tablespoon Harissa**
1 cup tomato juice
2 tablespoons parsley, chopped
Salt and pepper to taste
Remove rind from preserved lemons. Julienne rind and discard the rest of the lemon. In a large bowl combine all the ingredients, including lemon rind, and allow to marinate for an hour. Check seasoning. Serve at room temperature
**These ingredients can be found in specialty food stores.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.