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Fire-Roasted Red Pepper Relish

July 6, 2014

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In anticipation of a bumper crop of red peppers, I have been searching for recipes….and this is a beauty! The Mediterranean overtones of this simple relish pair perfectly with a hearty white fish or grilled chicken. Serve over a bed of nutrient packed micro-greens simply dressed with a touch of balsamic vinegar and olive oil.

Pepper Relish            (Adapted from Fine Cooking)

1/4 cup pitted Kalamata olives, halved

1/4 cup flat leaf parsley, chopped

1/4 cup cilantro, rough chopped

2 tablespoons scallions, thinly sliced

2 tablespoons olive oil

1 tablespoon capers

1/2 teaspoon garlic, minced

1/2 teaspoon jalapeno, minced

Finely grated zest of 1 lemon plus a squeeze of lemon

Salt and pepper

Prepare grill. Place whole peppers on grill or cut the tops and bottoms from the peppers and cut the peppers into 3 or 4 flat pieces. Grill the pepper sides and bottoms skin side down until blistered and charred all over, 6 to 8 minutes. Put the peppers in a bowl and cover with a plate. Let sit until cool enough to handle. Peel the charred skin and discard. Cut the peppers into bite-size pieces or wide strips.

Put the pepper pieces in a medium bowl and add the remaining ingredients, stirring well and seasoning to taste with lemon juice, salt, and pepper.

The relish keeps well in the refrigerator in a sealed container for at least a week. It’s best to make it a couple of hours ahead to allow the flavors to develop.

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2 Comments leave one →
  1. July 7, 2014 10:55 am

    This looks awesome! Would be fun to even toss with some fresh pasta and feta – I might try that soon!

    • shreddedsprout permalink*
      July 21, 2014 8:08 pm

      I might try that also…sounds fabulous!

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