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

Recipe by Cooking Light May 2002


Credit: Karry Hosford

Recipe Summary test

6 servings (serving size: 1/3 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

66 calories; calories from fat 15%; fat 1.1g; saturated fat 0.2g; mono fat 0.6g; poly fat 0.2g; protein 1.8g; carbohydrates 13.9g; fiber 3.4g; iron 0.7mg; sodium 201mg; calcium 27mg.