Friday, May 27, 2016

Roasted Red Pepper Relish

I'm a big fan of sauces and almost always like to have some sort of sauce with meat, especially when we grill. While Jon is outside grilling I'll whip up something quick to go with it, like a chimichurri, relish or some other topping. 
When we last made a simple grilled chicken with grilled Brussels sprouts, I made a garlicky roasted red pepper relish to jazz it up a bit. You can roast the peppers on the grill while you are making the chicken, or use a shortcut with store bought roasted red peppers. 
This comes together so fast with just a few ingredients and is really so versatile. Use it on chicken, fish, as a spread on sandwiches or burgers, or as a dip. 
Roasted Red Pepper Relish
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations

  • 1 roasted red pepper, sliced (or 4 strips from a jar)
  • 2 cloves of garlic, chopped
  • 1 Tbsp olive oil
  • Dash of red wine vinegar
  • Salt and pepper to taste
  • If you are roasting your own pepper, place it over an open flame, turning until all of the skin is charred and black. Transfer to a paper bag and close, or transfer to a bowl and cover with plastic. After 10 minutes peel off all the charred skin, cut in half and remove the seeds and stem, and slice. 
  • Put all of your ingredients in a food processor. Chop until you reach your desired consistency. Adjust salt and pepper if needed
  • Optional: add a pinch of sugar if it is too tart

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