Tunisian Hot Vegetable Dip

== Description ==
This recipe is easily prepared on the grill and can be served as a relish, dip, or spread. As might be expected, it can also be served with a flat, unleavened bread such as pita. Use a mortar and pestle for a traditional method of grinding the grilled vegetables, or just mash and mix with a fork in a bowl. For a much hotter dip, substitute jalapeño chiles.
* Yield: About 2 cups
* Heat Scale: Medium
== Ingredients ==
* 1 red or yellow bell pepper, cut in half, seeds removed
* 2 medium tomatoes
* 1 small onion, cut in half
* 4 green New Mexico or poblano chiles
* 3 whole cloves garlic
* 2 to 3 tablespoons olive oil
* 2 teaspoons lemon juice, fresh preferred
* 1 tablespoon caraway seeds or 1 tablespoon cumin seeds
* 1 tablespoon chopped brine-cured black olives
* chopped parsley for garnish
* 1 small loaf French bread 
== Directions ==
# Place the bell pepper, tomatoes, onion, chiles, and garlic on medium-hot grill, and grill until the skins become charred and blistered.
# The onions will take longer to cook than the rest of the vegetables.
# Remove the vegetables from the grill, place in a bowl and cover with a damp cloth to loosen the skins.
# Remove the skins, but don’t worry—a few charred pieces will add an interesting flavor dimension.
# Mash the vegetables together and place the mixture in a bowl.
# Mix the remaining ingredients, except for the bread, and pour over the vegetables and gently toss.
# Transfer to a serving bowl.
# Serve the dip with the bread and encourage guests to tear the bread into chunks and dip in mixture.
Category:Black olive Recipes
Category:New Mexico green chile Recipes
Category:Poblano pepper Recipes
Category:Recipes that need photos
Category:Red bell pepper Recipes
Category:Tomato Recipes
Category:Tunisian Appetizers
Category:Yellow bell pepper Recipes