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 AND WALNUT DIP
Steps:
- Put the pomegranate juice, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken.
- Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.
- Put the walnuts and bread crumbs into a food processor and process until finely ground. Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne pepper and cumin and process until smooth. With the processor on add the olive oil in a thin stream. Season with salt, to taste. Sprinkle with cumin and olive oil and serve.
- Serve with pita toasts.
Nutrition Facts : Calories 113 calorie, Fat 7.4 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 136 milligrams, Carbohydrate 16 grams, Fiber 0.6 grams, Protein 1.6 grams
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
RED PEPPER, CILANTRO, WALNUT, AND JALAPEñO RELISH
Provided by Bill Granger
Categories Food Processor Herb Nut Pepper Vegetarian Walnut Bell Pepper Vegan Jalapeño Cilantro Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed, and slice peppers.
- Toast coriander and cumin seeds in small skillet over medium heat until aromatic, about 2 minutes. Cool; grind seeds finely in spice mill.
- Blend walnuts, oil, cilantro, chiles, bell peppers, and ground seeds in processor until just smooth. Season relish with salt and pepper. Chill up to 1 day.
EASY SWEET & SPICY JALAPENO RELISH
Make and share this Easy Sweet & Spicy Jalapeno Relish recipe from Food.com.
Provided by Chef Roly-Poly
Categories Chutneys
Time 15m
Yield 1 Quart Relish
Number Of Ingredients 2
Steps:
- Drain off peppers. Grind peppers in a food processor until consistancy of relish and place in a quart jar. Replace vinegar with sugar. Rotate jar every few hours until all sugar becomes liquid. Store in refrigerator and wait a few days and enjoy. Great on hotdogs. It will last almost forever in the frige, unless you're like me and can't resist.
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.)
EASY ROASTED PEPPERS
This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.
Provided by FISHLOVE
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 1
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g
ROASTED RED PEPPER, CILANTRO, WALNUT, AND JALAPENO RELISH
Make and share this Roasted Red Pepper, Cilantro, Walnut, and Jalapeno Relish recipe from Food.com.
Provided by A la Carte
Categories Sauces
Time 30m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Char the bell peppers over a gas flame or in the broiler until blackened on all sides. Enclose in a paper bag and let stand 10 minutes.
- Peel, seed, and slice the peppers.
- Toast coriander and cumin seeds in a small frying pan (dry) over medium heat until aromatic. Cool and grind in a spice grinder.
- Blend walnuts, oil, cilantro, chilies, bell peppers and the ground seeds in a processor until just smooth.
- Season with salt and pepper.
- Chill for up to 1 day, and serve with grilled seafood.
Nutrition Facts : Calories 608.3, Fat 56.5, SaturatedFat 7, Sodium 11.5, Carbohydrate 26.4, Fiber 9.4, Sugar 15.6, Protein 8.3
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