Red Pepper Relish
Photo: Karry Hosford
Try this slightly sweet, tangy relish on a veggie sandwich.
Yield: 6 servings (serving size: 1/3 cup)
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Amount per serving
- Calories: 66
- Calories from fat: 15%
- Fat: 1.1g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.2g
- Protein: 1.8g
- Carbohydrate: 13.9g
- Fiber: 3.4g
- Cholesterol: 0.0mg
- Iron: 0.7mg
- Sodium: 201mg
- Calcium: 27mg
- 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
- 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.
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