Category: Sauces

2 Green chiles (2-3 inches long)

1 small Bell pepper

2 large Ripe tomatoes

2 -(up to)

3 tbsp Fresh lemon juice

1 tsp Ground cumin

1 tsp Ground fennel

1/2 cup Chopped fresh parsley

Salt to taste

roast the peppers over a flame till charred, or place in oven at 550 for 15-20 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 1/2 cups serve with wedges of warm pita bread.