Ingredients

Instructions

1. 1

   Preheat your oven broiler to high or prepare a charcoal grill for direct heat.

2. 2

   Place the bell peppers, jalapeños, and tomatoes on a baking sheet or directly on the grill grates.

3. 3

   Roast the vegetables, turning occasionally, until the skins are blackened and blistered on all sides (about 15-20 minutes).

4. 4

   Remove the vegetables from the heat and immediately place them in a bowl covered tightly with plastic wrap or a lid. Let them steam for 10 minutes to loosen the skins.

5. 5

   Once cool enough to handle, peel the charred skins off the peppers and tomatoes. Remove the seeds and stems from the peppers.

6. 6

   Finely chop the roasted pepper and tomato flesh. Do not use a food processor; a knife yields the best texture.

7. 7

   In a skillet, heat the extra virgin olive oil over medium heat.

8. 8

   Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

9. 9

   Add the chopped peppers, tomatoes, cumin, salt, and black pepper to the skillet.

10. 10

    Simmer the mixture for 10-15 minutes, stirring occasionally, until most of the liquid has evaporated and the flavors have melded.

11. 11

    Stir in the finely chopped preserved lemon rind and cook for another minute.

12. 12

    Remove from heat and transfer to a serving dish.

13. 13

    Drizzle with a little extra olive oil and garnish with fresh parsley. Serve warm or at room temperature with crusty bread.