Roasted Red Pepper Relish
This Roasted Red Pepper Relish is courtesy of a friend of mine and it couldn’t be more simple, or more delicious! She said it would be a perfect salad dressing, dip or sandwich spread and she was right. Five Ingredients and just seconds in the food processor and you too can enjoy this lovely relish.
Back in June when I went to Austin for the BlogHer Food convention, one of the gals I met, and really hit it off with, was Addie over at Culicurious. Most everyone arrived before the start of the convention on Friday, so there were a ton of events hosted by sponsors of the convention on Thursday night.
We met at Bloggers and Bites, a party hosted by Whole Foods Market, whose headquarters are in Austin. Sometimes you just know when you’re really going to like someone, and Addie was one of those people. We were talking about food, of course, and our philosophies on cooking; she and I had so much in common.
Since we’ve been back home, we’ve kept up with each other and follow each other in our cooking. Honestly, it seems like everything she posts makes me drool. I just love her take on food, and our tastes are so, so similar.
Last week, she posted this recipe for Roasted Red Pepper Relish and I knew I had to make it. This isn’t the first time I’ve made one of her recipes, but it is the first one I’ve shared. Because I had to share this one. Not only is it incredibly, amazingly, perfectly simple, it is loaded with flavour, beautiful and so versatile!
I made some sourdough bread last week, so using this as a sandwich spread for a Dagwood-style sandwich was ideal. The fresh taste of the basil, along with the garlic, the brininess of the capers and the sweet roasted red peppers make for a delightful combination.
And…it’s only five ingredients! They are:
- Roasted Red Bell Pepper
- Fresh Basil
- Capers
- Garlic
- Salt
This recipe is wonderful. I hope you’ll try it; I also hope you’ll go visit Culicurious and check out her recipes. She’s truly talented.
P~
- 1 cup roasted red bell pepper
- ½ tightly packed fresh basil leaves
- 2 tablespoons capers, drained of brine
- 2 tablespoons roughly chopped garlic
- 1 teaspoon salt
- Combine all the ingredients into the bowl of a food processor and pulse until no large chunks remain.
- Use immediately, or transfer to an air-tight storage container (can be stored in the refrigerator for several weeks).
yay, I’m so glad you liked this relish!
It’s so yum. I’m pretty much in love with roasted red bell peppers right now.
And also, the sandwich I’m gonna make is totally different from this one. I like how diverse the range is that this relish fits with.
addie | culicurious recently posted…Bacon, Beef and Pork Meatball Recipe with Buttermilk Blue Cheese Dressing
I didn’t just like it, Addie. I loved it. Thank you! This one of yours is, of course, a winner! P~
Pingback: Roasted Eggplant and Pepper Sandwich with Goat Cheese and Spinach (Meatless Monday) | The Saucy Southerner
Pingback: Spaghetti Squash with Roasted Red Pepper Relish and Walnuts | The Saucy Southerner