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Photo: Karry Hosford Photo by: Photo: Karry Hosford

Red Pepper Relish

Try this slightly sweet, tangy relish on a veggie sandwich.

Cooking Light MAY 2002

  • Yield: 6 servings (serving size: 1/3 cup)

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.

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
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Red Pepper Relish Recipe

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