Sun-Dried Tomato and Roasted-Pepper Relish

Sun-Dried Tomato and Roasted-Pepper Relish
Sun-Dried Tomato and Roasted-Pepper Relish

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Sun-Dried Tomato and Roasted-Pepper Relish

  • Yield: Makes 4 5o 6 servings

  • Active Time: 35 min

  • Total Time: 1 1/4 hr

  • ingredients

  • 1

    red bell pepper

  • 1

    garlic clove (oven roasted)

  • 1/2

    cup sun-dried tomatoes in oil, drained and chopped

  • 2

    tablespoons extra-virgin olive oil, divided

  • 2

    tablespoons drained capers, chopped

  • 1

    teaspoon grated lemon zest

  • 2

    teaspoon fresh lemon juice

  • 1

    teaspoon fennel seeds, toasted and coarsely ground

  • 1/2

    teaspoon sugar, or to taste

  • 1/2

    cup chopped flat-leaf parsley

  • 1/2

    cup chopped basil

Directions

Yield: Makes 4 5o 6 servings Active Time: 35 min Total Time: 1/4 hr Roast bell pepper on rack of a gas burner over high heat (or broil 2 to 3 inches from heat), turning with tongs, until skin is blackened, 10 to 15 minutes. Transfer to a bowl and tightly cover, then let stand 20 minutes. Peel, then discard stem and seeds. Chop pepper and return to bowl. Mince and mash garlic to a paste with a pinch of salt, then stir into roasted pepper with sun-dried tomatoes, 1 tablespoon oil, capers, zest, juice, fennel seeds, sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

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