Roasted Red Pepper Relish
Homey: Pair with sour cream.
Haute: Pair with Grilled Artichokes.(See below )
Roasted peppers add robust flavour to this savoury relish.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 7 |
| pro | 0 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 16 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 3% |
| vit C | 20% |
| folate | 1% |
-
1 jar (500 mL) roasted red peppers
1 green onion, sliced
2 tbsp (25 mL) chopped fresh parsley
1 small clove garlic, minced
1 tbsp (15 mL) white balsamic or wine vinegar
1 tbsp (15 mL) extra-virgin olive oil
1/2 tsp (2 mL) granulated sugar
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
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For more ideas on cooking with Real Cream, click here |
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