ROASTED RED PEPPER RELISH
Categories Condiment/Spread Garlic Onion No-Cook Quick & Easy Bell Pepper Summer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
- Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
SUSAN'S ITALIAN ROASTED RED PEPPERS
This is a delicious side dish that we serve on holiday's as part of our Italian antipasto platter. The red peppers and the "sauce" they're in make EXCELLENT dipping with fresh italian bread and are the highlight of our holidays. I've even started making these to add on fresh grilled veggie sandwiches and I'll often make it to go in any recipe that calls for roasted red peppers since they put the jarred stuff to shame!! Add as little or as much garlic as you want at the end...I use a LOT! These are served at room temperature but sit nicely in the refrigerator if there are leftovers. Ensure to let the peppers sit out at room temperature for at least 30 minutes before serving if you refrigerate to allow the thick surface oil layer to come to room temperature. Be sure to let the garlic, oil, parsley and peppers marinate for a while before serving to get the full flavor. Enjoy!
Provided by RedVinoGirl
Categories Peppers
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Line baking sheet with aluminum foil.
- Wash WHOLE red bell peppers and lightly rub a tiny bit of olive oil to the skin on all side.
- Lay them side by side on baking sheet in two rows.
- Place in the over on broil and broil them until the skin blackens quite a bit. (about 9-12 minutes per side).
- As one side darkens, take them out and continue to roast all sides until the peppers are evenly charred.
- Place in a bowl or baking dish and cover in saran wrap to let them "steam" for 20 minutes (This will help to release the charred skin and maintain the sweet inner flesh).
- Pull the tops off the peppers and be sure to save any release pepper juices in the dish you plan to place them. Remove all the charred flesh by tugging on it (should come off in sheets if steamed enough).
- Removed seeds and rinse lightly under water, if necessary, to get all seeds out.
- Place in bowl and add the olive oil, garlic and parsley. Mix well and serve at room temperature.
Nutrition Facts : Calories 288.5, Fat 27.6, SaturatedFat 3.8, Sodium 6.5, Carbohydrate 11.5, Fiber 3.7, Sugar 7.5, Protein 2
ROASTED PEPPERS IN OIL (PEPERONI ARROSTITI SOTTO OLIO)
I learned how to make these from my Italian mother-in-law. She doesn't have any of her recipes written down. She just makes them like she always has for years. They can be used in other dishes as well (bruschetta, pureed with cream over pasta, etc). I usually just have them on the dinner table in a relish tray as a side dish to any meal.
Provided by Kim's Cooking Now
Categories Appetizers and Snacks Antipasto Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
- Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
- Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
- Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 4 g, Fat 28.2 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 3.9 g, Sodium 195.5 mg, Sugar 1.8 g
RED PEPPER TRIANGLES WITH ITALIAN RELISH
This healthier --and grain-free -- app takes simplicity to a whole new elegant level.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Yield Makes 24 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment. Cut tops and bottoms from peppers, then half lengthwise. Use a chef's knife to remove ribs and seeds. Cut peppers into rectangular planks, each about 3 inches long and 2 inches wide, then cut diagonally into 24 triangles.
- On prepared sheet, toss bell pepper with 1 tablespoon oil; season with salt and pepper. Arrange skin-side down in a single layer and bake until just tender, 15 to 20 minutes; set aside to cool.
- Meanwhile, in a small bowl, combine prosciutto, parsley, olives, remaining tablespoon oil, lemon zest and juice, and red-pepper flakes. Top each pepper triangle with relish.
ROASTED RED PEPPER RELISH
Make and share this Roasted Red Pepper Relish recipe from Food.com.
Provided by Porfavorcorona
Categories Spreads
Time 1h55m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Heat oven to 450°F
- Prick bell peppers in several places with fork.
- Place on baking sheet or in shallow roasting pan.
- Roast peppers 30 minutes or until skin is blackened, turning occasionally.
- Transfer peppers to paper bag; close bag. Let stand 10 minutes.
- Meanwhile, combine green and red tomatoes and onion in medium bowl.
- Stir in oil, vinegar, cilantro, and salt.
- Remove peppers from bag; peel off and discard skin.
- Cut peppers into 1/2 inch pieces; discard seeds.
- Stir into tomato mixture.
- Cover and refrigerate at least 1 hour.
Nutrition Facts : Calories 138.9, Fat 9.4, SaturatedFat 1.3, Sodium 204.6, Carbohydrate 13.7, Fiber 2.8, Sugar 6, Protein 2.2
ROASTED RED PEPPER RELISH
Make and share this Roasted Red Pepper Relish recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Using a knife (not a food processor) finely chop the peppers, then finely chop the chives.
- Combine the peppers with the chives, garlic and basil, then dress with olive oil and vinegar.
Nutrition Facts : Calories 166.7, Fat 14.2, SaturatedFat 2, Sodium 2912.4, Carbohydrate 10.3, Fiber 2.7, Sugar 0.1, Protein 2.1
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