This vibrant sweet pepper relish combines the smoky sweetness of charred red, yellow, and green bell peppers with the nutty crunch of toasted pine nuts. The addition of crushed garlic, dried basil, and a splash of red wine vinegar creates a balanced, aromatic condiment that adds depth to any meal. The texture is a delightful mix of soft roasted flesh and crisp nuts, offering a pleasant kick of heat and tang. Perfect for spreading on crusty bread, serving alongside grilled meats, or stirring into pasta sauces, this international-style sauce brings home-style flavor to your table. It’s a versatile, vegan-friendly recipe that is simple to make with ingredients you likely already have on hand.
Sweet Pepper Relish
Description
This vibrant sweet pepper relish combines the smoky sweetness of charred red, yellow, and green bell peppers with the nutty crunch of toasted pine nuts. The addition of crushed garlic, dried basil, and a splash of red wine vinegar creates a balanced, aromatic condiment that adds depth to any meal. The texture is a delightful mix of soft roasted flesh and crisp nuts, offering a pleasant kick of heat and tang. Perfect for spreading on crusty bread, serving alongside grilled meats, or stirring into pasta sauces, this international-style sauce brings home-style flavor to your table. It&# 226;ÂÂs a versatile, vegan-friendly recipe that is simple to make with ingredients you likely already have on hand.Ingredients
Directions
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Set oven control to broil and place a rack about 5 inches from the heat source.
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Place whole bell peppers on a rack in a broiler pan. Broil for 12 to 16 minutes, turning occasionally, until the skins are blistered and evenly browned.
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Immediately transfer the hot peppers into a plastic bag and close it tightly. Let them stand for 15 to 20 minutes to steam, which loosens the skins.
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Peel off the skins, then remove the stems, seeds, and white membranes from the peppers.
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Chop the peeled peppers into small, uniform pieces.
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In a mixing bowl, combine the chopped peppers, toasted pine nuts, olive oil, dried basil, red wine vinegar, salt, and crushed garlic. Mix well to combine.
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Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld before serving.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 34.8kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1222.8mg51%
- Total Carbohydrate 7.8g3%
- Dietary Fiber 2.4g10%
- Sugars 4.5g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The empty ingredient slot in the original list likely referred to olive oil, which is a standard base for this type of relish. If you prefer a different oil, such as avocado or grapeseed, feel free to substitute.
For a fresh herb variation, you can substitute 1 tablespoon of chopped fresh basil for the dried basil. Add fresh herbs just before serving to maintain their vibrant color and flavor.
Store the relish in an airtight container in the refrigerator for up to 5 days. The flavors will deepen as it sits.
Toasting the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown enhances their flavor. Watch them closely as they can burn quickly.
