Smoky Pimento Relish

By BobD

Ingredients

• 1/2 cup oil-packed sun-dried tomatoes, drained
• 1/4 cup extra-virgin olive oil
• 3 canned chipotles in adobo, stemmed
• 1 garlic clove
• 1/2 teaspoon caraway seeds
• 1 cup roasted red peppers
• Salt

Preparation

Step 1

In a food processor, pulse the tomatoes with the olive oil, chipotles, garlic and caraway seeds until finely chopped. Add the roasted peppers and pulse to a chunky puree. Season with salt and serve.