1/4 cup cider vinegar. 3 tablespoons sugar. 1/4 teaspoon mustard seeds. 1/4 teaspoon celery seeds. 1/4 teaspoon salt. Pinch of turmeric. 1 medium red bell pepper, cut into 1/3-inch dice ...

Peel peppers, seed, and chop. Step 3 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 ...

Total time: 10 minutes Servings: This makes 3 or 4 tablespoons, about 4 servings. 1 red Fresno or red jalapeño chile, cut in a few pieces, with seeds left inside. 3 cloves garlic, peeled and ...

Ingredients 3 red bell peppers, roasted, peeled, and cut into 1/2-inch dice 1/2 cup sun-dried tomatoes, quartered 1/2 pint yellow cherry or pear tomatoes ...

Ingredients For relish: 2.8 ounces red bell peppers (~½ pepper, diced) 2.3 ounces sweet onion (~¼ sweet onion, minced) 4.6 ounces tomato (~1 small tomato, diced) ...

Broccolini with Roasted Pepper Relish and Feta. Serves 4 as a small plate. Relish: 2 large red bell peppers (or 3/4 cup finely diced jarred roasted red bell peppers, if you prefer) ...

Sat, 02 Nov 2024 15:30:30 GMT (1730561430133) Story, non-I.S. - News3 v1.0.0 (common) b09d2eec844e0853bee0b8c96a0d9f562463c7a9 ...

To keep the relish for getting watery, I borrowed a technique I developed for my pico de gallo recipe and added a room temperature thickening agent, in this case, chia seeds.

Red pepper and cheese relish, see recipe. Parsley sprigs, lemon wedges. Pat chops dry. ... 3 red bell peppers, about 1¼ pounds total (you can use a combination of red, orange and yellow) ...

Packed with vibrant bell peppers, sweet onions, and a balanced blend of vinegar, sugar, and spices—it’s a fresh, tangy, slightly sweet relish that instantly transforms any savory dish. Whether spooned ...

In a mini food processor, chop the chile and the garlic until fine. Add 1 teaspoon water. Process to form a paste, adding a little more water if needed.