Red Pepper Relish

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

More From Cooking Light

Nutritional Information

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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Red Pepper Relish Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy