Red Pepper Relish

Red Pepper Relish Recipe
Photo: Karry Hosford
Try this slightly sweet, tangy relish on a veggie sandwich.

Yield:

6 servings (serving size: 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 66
Caloriesfromfat 15 %
Fat 1.1 g
Satfat 0.2 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 1.8 g
Carbohydrate 13.9 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 201 mg
Calcium 27 mg

Ingredients

4 large red bell peppers
1/2 teaspoon coriander seeds
1 teaspoon olive oil
2 cups finely chopped Vidalia or other sweet onion
1/2 teaspoon crushed red pepper
4 garlic cloves, thinly sliced
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro

Preparation

Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop.

Place coriander seeds in a small skillet; cook over medium heat 3 minutes or until seeds are lightly browned and fragrant, shaking pan frequently. Transfer seeds to a spice or coffee grinder, and process until finely ground.

Heat oil in a medium nonstick skillet over medium heat. Add onion; sauté 8 minutes or until translucent. Add coriander, crushed red pepper, and garlic; sauté 3 minutes.

Combine onion mixture and roasted bell pepper in a medium bowl. Stir in red wine vinegar and next 4 ingredients (red wine vinegar through black pepper). Cover and refrigerate 30 minutes. Stir in cilantro.

Note:

Peter Berely,

May 2002
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