Tuesday, July 28, 2015

Roasted Red Pepper Relish - 52 Side Dish Recipes and Catering Ideas

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This is sort of a part two of the same recipe.  Yesterday I posted a recipe for Zucchini Fritters made with garden fresh vegetables.  Today I am doing the relish I served with them.  Sort of a fresh veggie chip and dip idea!

I LOVE this relish.  It takes a little time as you are roasting the Red Peppers (to remove the skin and bring out extra sweetness to the dish).  BUT, that time is well spent.  The relish is among my favorites, easy to make and a wonderful way to use up a variety of those Garden Fresh veggies

Naturally sweet (accented by the roasting) and Earthy, Rustic Savory deliciousness.

Easy to make and a wonderful side dish to serve up with your summer bounty!

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Red Pepper Relish

  • 1 Large Red Pepper, Core, White Membrane and Seeds Removed Roasted, Peeled and finely Diced
  • 1 Large Tomato, Peeled, Seeded and Finely Chopped
  • 1/ medium Sweet Vidala Onion
  • 1 Clove Garlic, Smashed and Minced
  • 1 tsp Ground Cumin
  • 1/4 tsp (to Taste) Cayenne Pepper
  • 1 TBS Olive Oil
  • 1 TBS Chopped Parsley
  • Juice and Zest of 1 Lemon
  • Salt and Pepper to taste
Cooking Directions
  1. Cut the Red Pepper into quarters, remove stem, white membrane and seeds. Rub the pieces with a bit of Olive Oil just to moisten. Place on a lined rimmed cookie sheet and BROIL for about 5 minutes, until black blisters appear on the skin.
  2. Remove from the oven and cover loosely with a sheet of aluminum foil. Wait 15 minutes and then take a paper towel and rub the pepper, the skin will come off easily.
  3. Chop the Pepper, chop the onion
  4. Cut an X into the tomato, shallow cut, you only want to pierce the skin. Dip the Tomato into boiling water and count to 10 slowly. Remove the Tomato from the water and the skin will peel easily.
  5. Dice the Tomato.
  6. In a mixing bowl, add the Pepper, Onion, Tomato, Garlic, Cayenne, Olive Oil, Parsley, Lemon Juice and Zest and mix well. Taste, add additional salt and pepper to taste.
  7. Serve chilled... best when served with the Zucchini Fritters! and ENJOY!


So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!


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