Sun-Dried Tomato and Roasted-Pepper Relish

By BobLongo

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

Preparation

Step 1

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.