Red Pepper Cilantro Walnut And Jalapeño Relish Recipes

RED PEPPER-WALNUT RELISH

Red Pepper-Walnut Relish image

A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.

Provided by Sara Dickerman

Time 1h

Yield Makes about 1 cup (about 6 servings)

Number Of Ingredients 9

Ingredients

1/4 cup walnuts
2 red bell peppers (about 1 pound)
1 garlic clove, grated
1 tablespoon finely chopped fresh mint
1 tablespoon olive oil
1 teaspoon (or more) Aleppo pepper or 1/2 teaspoon hot smoked Spanish paprika
1/2 teaspoon (or more) fresh lemon juice
1/2 teaspoon pomegranate molasses or balsamic vinegar
Kosher salt, freshly ground black pepper

Steps:

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8-10 minutes. Let cool; coarsely chop.
Heat broiler. Broil bell peppers on a broiler-proof rimmed baking sheet, turning occasionally, until softened and skins are blackened in spots, 20-25 minutes. Transfer bell peppers to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel peppers, seed, and chop.
Toss bell peppers, garlic, mint, oil, Aleppo pepper, lemon juice, pomegranate molasses, and walnuts in a small bowl; season with salt, black pepper, and more Aleppo pepper and lemon juice, if desired.
DO AHEAD: Relish can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

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