Kumquat-Red Pepper Relish

Makes 3/4 cup


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1 jar (7 to 8 oz.) peeled roasted red peppers
1 garlic clove
3/4 teaspoon ground cumin
1/4 teaspoon pepper


Rinse kumquats and capers. Coarsely chop kumquats, discarding seeds. Drain and chop red peppers. Mince garlic. In a bowl, mix kumquats and capers with peppers, garlic, cumin, and pepper. Serve, or cover and chill up to 2 days.

Nutritional analysis per tablespoon.

Created date

October 2003

Nutritional Information

Calories 6.9
Caloriesfromfat 0.0 %
Protein 0.1 g
Fat 0.0 g
Carbohydrate 1.9 g
Fiber 0.1 g
Sodium 59 mg