Spicy Roasted Red Bell Pepper Relish
Recipe: #9586
May 14, 2013
Categories: Side Dishes, Peppers, Game/Sports Day, Gluten-Free, Heart Healthy, Kosher, Low Carbohydrate Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Hot Peppers, more
"This is awesome on burgers and try mixing some right into the ground beef mixture use 1/2 cup relish with 1 pound of ground beef, don't eat this the same day you make it make it a day or two before you use it"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (149.2 g)
- Calories 165.3
- Total Fat - 5.4 g
- Saturated Fat - 1 g
- Cholesterol - 3.2 mg
- Sodium - 391.1 mg
- Total Carbohydrate - 14.8 g
- Dietary Fiber - 2.3 g
- Sugars - 10.9 g
- Protein - 14.3 g
- Calcium - 51.9 mg
- Iron - 2.2 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix the sherry vinegar and sugar in a small bowl until the sugar is dissolved.
Step 2
Heat the oil in a saucepan over medium heat. Add the shallot, serrano, and a pinch of salt and cook, stirring occasionally, until the shallot is tender and translucent, 3 to 4 minutes.
Step 3
Add the roasted red peppers and cook for 1 minute. Add the vinegar mixture and simmer until the liquid is mostly evaporated, 7 to 9 minutes. Stir in the thyme, season to taste with salt and pepper.
Step 4
Cool to room temperature then refrigerate 24-48 hours.
Tips
No special items needed.
2 Reviews
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