Roasted Red Pepper Relish

Long ago people made relish to use and preserve the vegetables out of their gardens. Today we are more likely to use relish to spice up a dish or add a flavorful topping to meats and vegetable dishes.
Roasting the peppers intensifies the flavor and creates a slightly sweet and smoky flavor.

Yields ¾ cup

Ingredients:

  • 1 red bell pepper, cut in half and seeded
  • 1 tomato, seeded and chopped
  • 1 red onion, peeled and finely chopped
  • 1 tablespoon pine nuts
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1-2 tbsp fresh cilantro or basil, minced

    Instructions:

    Heat oven to 450F.
    Place red pepper on baking sheet or in shallow roasting pan. Roast pepper 30 minutes or until skin is blackened.

    Transfer peppers to paper bag; close bag. Let stand 10 minutes.

    Combine pepper, tomatoes and onion in medium bowl. Stir in pine nuts, oil, vinegar, cilantro, and salt.

    Remove peppers from bag; peel off and discard skin. Slice peppers into thin 2 inch pieces. Stir into tomato mixture.

    Cover and refrigerate at least 1 hour.

    Serve with chicken, pork or fresh roasted vegetables.