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Epicurious
Bon Appétit

Bell Pepper and Tomato Relish

By Marisol Benadayan-Bennaroch

Recipe information

  • Yield

    Makes about 3 cups

Ingredients

3 large red bell peppers
3 large green bell peppers
6 tablespoons olive oil
3/4 pound plum tomatoes, seeded, chopped
6 large garlic cloves, finely chopped
1/4 cup chopped fresh cilantro
1 tablespoon red wine vinegar

Preparation

  1. Step 1

    Bell Pepper and Tomato Relish Use this versatile relish alongside roast chicken or pork, or as a pizza topping. Preheat oven to 400°F. Brush bell peppers with 2 tablespoons oil; arrange on baking sheet. Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes. Cool peppers 10 minutes. Peel, seed and slice peppers.

    Step 2

    Heat remaining 4 tablespoons oil in large skillet over medium-high heat. Add tomatoes and garlic. Sauté until tomatoes soften, about 5 minutes. Add peppers to skillet; sauté about 3 minutes. Add cilantro and vinegar. Season with salt and pepper. Serve at room temperature.

TagsBell PepperVegetableTomatoGarlicRoot VegetableDairy FreeGluten FreeNut FreeVeganVegetarianRoastBon Appétit
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