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Smoky Tomato Relish

Photo: Jan Smith
Yield 8 servings (serving size: 1/4 cup relish and 3 pita wedges)
Serve this rustic relish with pita wedges, as we do, or grilled shrimp or chicken. Blackening the vegetables in a cast-iron skillet gives the dish its smokiness. You can prepare it up to a day ahead and refrigerate.

Ingredients

  • 1 green bell pepper
  • 2 tomatoes (about 1 pound)
  • 1/2 cup chopped onion
  • 1 tablespoon extravirgin olive oil
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh mint
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • Fresh flat-leaf parsley leaves (optional)
  • 6 (6-inch) pitas, each cut into 4 wedges

Nutrition Information

  • calories 156
  • caloriesfromfat 14 %
  • fat 2.4 g
  • satfat 0.3 g
  • monofat 1.3 g
  • polyfat 0.5 g
  • protein 4.8 g
  • carbohydrate 29.1 g
  • fiber 2.1 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 390 mg
  • calcium 51 mg

How to Make It

  1. Heat a large cast-iron skillet over medium-high heat. Cut bell pepper in half lengthwise; discard seeds and membranes. Flatten one bell pepper half with hand; add to skillet, skin side down. Reserve remaining bell pepper half for another use. Add tomatoes to pan. Cook 10 minutes or until blackened, turning frequently. Remove from heat; cool pepper and tomatoes to room temperature.

  2. Chop tomatoes, and place them in a medium bowl. Chop bell pepper; add to tomato. Stir in onion and next 8 ingredients (through garlic). Garnish with parsley, if desired. Serve chilled or at room temperature with pita wedges.