Roasted Pepper Relish

$1.00

One of my favorite restaurants always serves a side of roasted pepper relish with their bread. I find that by the time I ask for a refill, I’m so stuffed, I can barely get through my dinner. This is a slight variation of theirs but equally as delicious and satisfying! It’s also incredible with grilled chicken and even steak! I just love the versatility!

Yield: 1 1/2 cups

Oven: N/A

Preparation time: 5 minutes

Cook Time: N/A

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1, 16-ounce jar roasted red peppers, drained

2 garlic cloves, peeled, stem end trimmed, left whole

1/2 cup olive oil, best quality possible

2 tablespoons sherry vinegar, best quality possible

as needed, kosher salt

as needed, freshly ground black pepper

Method:

1. In a food processor fitted with the blade attachment, add roasted red peppers, garlic, olive oil, sherry vinegar, salt, and pepper.

2. Pulse then run until smooth. Adjust seasoning to taste with salt and pepper and serve.

Kitchen Note: Roasted bell peppers can be found in the pasta aisle at most major grocery stores. Make sure you drain them before use.