Roasted Pepper Relish

Roasted Pepper Relish is an incredibly flavorful and versatile condiment that can elevate a variety of dishes. Whether used as a salsa-like dip, a spread for sandwiches, or a tasty condiment for grilled meats, this relish brings a delightful blend of sweetness, heat, and tanginess to your table. Perfect for any time of year, this relish is a wonderful way to make the most of fresh, colorful peppers.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Servings: 8 Servings

Calories: 52 kcal per serving

Ingredients

6 - bell peppers red, yellow, or orange
3 - jalapeño peppers
3–6 - Whole chili Peppers
¼ cup - honey
3 tablespoons - rice wine vinegar
1 tsp - salt
½ tsp - pepper
Olive oil

Instructions

Preheat the oven to 425°F (220°C).
Line a cookie sheet with aluminum foil or parchment paper.
Place the whole bell peppers, jalapeños, and red chili peppers on the prepared cookie sheet. Drizzle with olive oil and sprinkle with salt.
Roast in the oven for about 30 minutes, turning halfway through, until the peppers are blistered and slightly charred.
Allow the peppers to cool completely.
Cut off the tops of the peppers, slice them in half, and scrape out the seeds and white membrane. Discard these parts.
Place the flesh of the peppers into a food processor. Add the honey, rice wine vinegar, salt, and fresh ground pepper.
Pulse until the mixture reaches your desired consistency.
Transfer the relish to an airtight container and store in the refrigerator.

Nutrition