Best Red Pepper Cilantro Walnut And Jalapeño Relish Recipes
RED PEPPER RELISH
Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.
Nutrition Facts : Calories 39 g, Fat 1 g, Fiber 1 g, Protein 1 g
RED PEPPER-WALNUT RELISH
A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.
Provided by Sara Dickerman
Time 1h
Yield Makes about 1 cup (about 6 servings)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8-10 minutes. Let cool; coarsely chop.
- Heat broiler. Broil bell peppers on a broiler-proof rimmed baking sheet, turning occasionally, until softened and skins are blackened in spots, 20-25 minutes. Transfer bell peppers to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel peppers, seed, and chop.
- Toss bell peppers, garlic, mint, oil, Aleppo pepper, lemon juice, pomegranate molasses, and walnuts in a small bowl; season with salt, black pepper, and more Aleppo pepper and lemon juice, if desired.
- DO AHEAD: Relish can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
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