Ingredients

• 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

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Instructions

1. 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