Roasted Red Pepper Cilantro Walnut And Jalapeno Relish Recipes

ROASTED RED PEPPER RELISH

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.

ROASTED RED PEPPER AND WALNUT DIP (MUHUMMARA)

Steps:

• Preheat the oven to 350 degrees F.
• Roast the red peppers. Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over. Put the blackened peppers in a bowl, cover with plastic wrap, and set aside to steam.
• Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic, 10 to 15 minutes. Remove from the oven and set aside to cool.
• Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve.

ROASTED CORN RELISH

Steps:

• Prepare a hot charcoal grill or preheat gas grill to high. Cover and preheat grill grate for 5 minutes.
• Lightly butter each ear of corn, then season with salt and pepper. Wrap each ear in aluminum foil.
• Clean and oil the grill grate. Place the corn, red pepper, and jalapeno on the grill and cover. Grill red pepper and jalapeno until they start to blister, but not blacken, on each side. Grill corn until it's lightly charred all over. Remove pepper, jalapeno, and corn to a cutting board as they are done.
• Brush green onions lightly with oil and place on the grill. Cook until softened and lightly browned on both sides. Remove to cutting board.
• In a medium bowl, cut kernels off each ear of corn. Remove seeds and ribs from jalapeno and red pepper, then dice and add to bowl with corn. Thinly slice green onions and add to corn and peppers along with cilantro, lime juice, lime zest, sugar, chili powder, and cumin. Stir to combine. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator.

ROASTED RED PEPPER RELISH

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.)

CRISPY PORK CHOPS WITH ROASTED PEPPER RELISH

Steps:

• 1. Position a rack close to the broiler and preheat to high. Halve the peppers lengthwise, remove the seeds and place the peppers, cut-side down, on a broiler pan. Broil the peppers, until the skins blister and char slightly, 5 to 7 minutes. Transfer to a bowl and cover and set aside to steam, about 5 minutes more. When cool enough to handle, rinse or scrape the skin off the peppers. Dice or slice the peppers.
• 2. Toss the peppers in bowl with the cilantro, ginger, vinegar, and tk olive oil. Season with 1 teaspoon salt and some pepper. Set aside.
• 3. Mix the mustard, brown sugar, and soy sauce in a small bowl. Put the breadcrumbs on a plate or shallow bowl. Lay the pork chops on the work surface, season with salt and pepper. Then brush chops on all sides with the mustard sauce. Dredge the pork chops in the panko until evenly coated.
• 4. Pour about 1/4-inch vegetable oil in a large high-sided skillet, and heat over medium. When the oil is hot, but not smoking, add the pork chops (in batches, if needed). Cook until golden brown, turning once, about 2 to 3 minutes on each side. Drain chops on paper towels. Serve pork chops topped with the pepper relish.