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Red Pepper Relish

Photo: Karry Hosford
Yield 6 servings (serving size: 1/3 cup)
Try this slightly sweet, tangy relish on a veggie sandwich.

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

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. 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.

  3. 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.

  4. 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.

  5. 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.