Roasted Red Pepper Relish Recipes

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ROASTED RED PEPPERS



Roasted Red Peppers image

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 500 degrees.
  • Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
  • Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

RED PEPPER RELISH



Red Pepper Relish image

Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 7

2 teaspoons extra-virgin olive oil
4 medium red bell peppers, diced small
1 medium red onion, diced small
Coarse salt and ground pepper
1/2 cup red-wine vinegar
1/4 cup sugar
1 1/2 teaspoons vinegar

Steps:

  • In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.

Nutrition Facts : Calories 39 g, Fat 1 g, Fiber 1 g, Protein 1 g

ROASTED RED PEPPER RELISH



Roasted Red Pepper Relish image

Make and share this Roasted Red Pepper Relish recipe from Food.com.

Provided by Porfavorcorona

Categories     Spreads

Time 1h55m

Yield 3 cups

Number Of Ingredients 9

1 red bell pepper
1 yellow bell pepper
1 green tomatoes or 2 tomatillos, chopped
1 tomatoes, chopped
1 red onion, cut into 1/4 inch pieces
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 -2 tablespoon fresh cilantro, minced
1/4 teaspoon salt

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.

Nutrition Facts : Calories 138.9, Fat 9.4, SaturatedFat 1.3, Sodium 204.6, Carbohydrate 13.7, Fiber 2.8, Sugar 6, Protein 2.2

ROASTED RED PEPPER RELISH



Roasted Red Pepper Relish image

Categories     Condiment/Spread     Garlic     Onion     No-Cook     Quick & Easy     Bell Pepper     Summer     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 8

3 tablespoons olive oil
4 7-ounce jars roasted sweet red peppers, rinsed, drained, patted dry,chopped
1 1/2 cups chopped onions
3 teaspoons finely chopped garlic
4 1/2 tablespoons cider vinegar
3 tablespoons sugar
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper

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.)

RED AND YELLOW PEPPER RELISH



Red and Yellow Pepper Relish image

Categories     Condiment/Spread     Garlic     Olive     Onion     Pepper     Sauté     Bell Pepper     Chill     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 large onion, thinly sliced
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/3 cup coarsely chopped pitted Kalamata olives
1 tablespoon Dijon mustard
1 large garlic clove, chopped

Steps:

  • Melt butter with oil in heavy large skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add peppers; sauté until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. (Can be made 2 days ahead. Chill.) Bring to room temperature before serving.

RED PEPPER AND ONION RELISH



Red Pepper and Onion Relish image

Quick and easy.

Provided by SHER15

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h15m

Yield 80

Number Of Ingredients 6

24 red bell peppers - halved, seeded, and thinly sliced
7 onions, halved and thinly sliced
3 cups white sugar
3 cups vinegar
3 tablespoons salt
10 half-pint canning jars with lids and rings

Steps:

  • Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.6 g, Sodium 263.8 mg, Sugar 9.8 g

RED PEPPER ONION RELISH



Red Pepper Onion Relish image

"This relish makes the most of sweet red peppers and tangy, caramelized onions," notes field editor Trisha Kruse of Eagle, Idaho. "Don't be surprised if your picky 'veggie avoiders' go back for seconds."

Provided by Taste of Home

Time 30m

Yield 1 cup.

Number Of Ingredients 9

1 medium sweet red pepper, sliced
1 medium red onion, thinly sliced
1/2 teaspoon olive oil
1/2 teaspoon butter
1 garlic clove, minced
2 tablespoons dry red wine or reduced-sodium beef broth
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a nonstick skillet coated with cooking spray, saute red pepper and onion in oil and butter for 2 minutes. Add garlic; saute 2 minutes longer. , Stir in the wine or broth, basil, salt and pepper. Reduce heat to medium-low. Cook, uncovered, for 10-15 minutes or until liquid is evaporated and vegetables are golden brown, stirring often.

Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 107mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

RED PEPPER & TOMATO RELISH



Red pepper & tomato relish image

Blackened peppers make a great base for a homemade sauce- combine with sundried tomatoes, garlic, coriander and basil

Provided by Mary Cadogan

Categories     Condiment

Time 35m

Number Of Ingredients 8

3 red peppers
85g sundried tomato from a jar or deli counter
1 garlic clove , chopped
½-1 red chilli
handful basil leaves
handful coriander leaves
6 tbsp olive oil
2 tbsp red wine vinegar

Steps:

  • Quarter and deseed the peppers, then place, skin-side up, on a grill pan. Grill until the skins are blackened, then transfer to a bowl and cover with foil until they are cool enough to handle. Strip off the skins and roughly chop the peppers.
  • Roughly chop the tomatoes and garlic. Deseed and roughly chop the chilli. Put all the ingredients in a food processor with a good amount of seasoning. Blitz until finely chopped but not puréed. Tip into a bowl, cover and chill for up to 3 days. Bring to room temperature to serve.

Nutrition Facts : Calories 92 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.8 milligram of sodium

ROASTED RED PEPPER RELISH



Roasted Red Pepper Relish image

Make and share this Roasted Red Pepper Relish recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 15m

Yield 2 cups

Number Of Ingredients 6

1 (15 ounce) jar roasted red peppers
1 bunch chives
4 cloves garlic, chopped
8 fresh basil leaves, thinly sliced (optional)
2 -3 tablespoons extra virgin olive oil
1 dash balsamic vinegar or 1 dash white wine vinegar (optional)

Steps:

  • Using a knife (not a food processor) finely chop the peppers, then finely chop the chives.
  • Combine the peppers with the chives, garlic and basil, then dress with olive oil and vinegar.

Nutrition Facts : Calories 166.7, Fat 14.2, SaturatedFat 2, Sodium 2912.4, Carbohydrate 10.3, Fiber 2.7, Sugar 0.1, Protein 2.1

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