Roasted Red Pepper Relish
28 people added this to their Recipe Box
This recipe makes 2 cups servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 7 |
| pro | 0 g |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 16 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 3 |
| vit C | 20 |
| folate | 1 |
Homey: Pair with sour cream.
Haute: Pair with Grilled Artichokes.(See below )
Roasted peppers add robust flavour to this savoury relish.
Ingredients
- 1 jar (500 mL) roasted red peppers
- 1 green onion, sliced
- 2 tbsp chopped fresh parsley
- 1 small clove garlic, minced
- 1 tbsp white balsamic vinegar or wine vinegar
- 1 tbsp extra-virgin olive oil
- 1/2 tsp granulated sugar
- 1 pinch pepper
Preparation
Drain red peppers and pat dry; finely chop. In bowl, combine red peppers, onion, parsley, garlic, vinegar, oil, sugar and pepper. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Additional information : Grilled Artichokes
Drain 9 oil-packed grilled artichoke hearts (available in jars in fine food stores, Italian grocery stores and some supermarkets); cut into quarters. Top each latke with 2 tsp (10 mL) sour cream, Crème Fraîche or Roasted Red Pepper Relish then artichoke quarter.
Source : Canadian Living Magazine: December 2006
- Keywords : Condiments/sauces; Make-Ahead; Red pepper; Green onions; Garlic;
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