Thursday, June 12, 2014

Red Pepper-Walnut Relish

I made this relish quite a long time ago and somehow never managed to post it.  I will definitely be making it again soon, becuase it is really tasty.  I am always a fan of roasted red peppers, which you can make yourself if you like, or you can be lazy like me and purchase some in a jar or at the olive bar. If you go the lazy route, the relish takes only a few minutes to put together. The peppers get spiced up with lots of bold flavors -- mint, Aleppo pepper, lemon juice, garlic, and balsmic vinegar -- and toasted walnuts add crunch.  The relish is fantastic on roasted chicken, as in the photo below, but it's also great as a spread on sandwiches and spooned over eggs or roasted veggies.  Once you have this in the fridge, I am willing to bet you'll find a million uses for it!

Red-Pepper Walnut Relish with Roasted Chicken and Kale Caesar Salad from Mollie Katzen's Heart of the Plate

Red Pepper-Walnut Relish (adapted from Bon Appetit)
Makes 1 cup

2 roasted red peppers (you can roast yourself or purchase in a jar), minced
1/4 cup toasted walnuts, coarsely chopped
1 garlic clove, minced
1 T finely chopped mint
1 T olive oil
1 tsp Aleppo pepper
1/2 tsp fresh lemon juice (more to taste)
1/2 tsp balsamic vinegar
Salt and pepper

Comine all the ingredients in a bowl and stir to combine.  Taste and add more Aleppo pepper, lemon juice, salt, or pepper as needed.  Keeps well in the fridge for a few days.

1 comment:

  1. I take the lazy route too with the roasted red peppers - my store sells their brand for .99 a jar - a steal! Looks delish!