Serve this versatile relish on crostini or tossed in salad or pasta.
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 20 minutes. Peel and cut into 1-inch pieces.
Combine bell pepper and remaining ingredients in a small bowl; toss well. Cover and chill 30 minutes.