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| 3 gross | Tomatoes, (1-1/2 pounds) |
| 3 gross | Green bell peppers, (1-1/2 pounds) |
| 1/4 Tasse | flat-leaf parsley fresh, chopped |
| 1 Esslöffel | lemon juice fresh |
| 1 Esslöffel | olive oil extra virgin |
| 1 Teelöffel | ground cumin |
| 1 Teelöffel | lemon rind grated |
| 1/2 Teelöffel | salt |
| 1 Prise | red pepper ground |
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Cut tomatoes in half crosswise; push seeds out of middle section with thumbs. Place tomato halves, skin side up, on a broiler rack, and place rack on a broiler pan. Broil 3 inches from heat 10 minutes or until blackened and charred. Let stand for 10 minutes; remove and discard skins. Chop and set aside.
Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil 3 inches from heat 12 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skins. Chop and set aside.
Combine parsley and next 6 ingredients in a large bowl, and stir well. Add tomato and pepper, and stir well. Serve with pita or tortilla chips. Yield: 3 cups (serving size: 1/2 cup).
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