Friday, July 29, 2016

Roasted Red Pepper Relish

It has been one hot summer. So hot, in fact, that I have yet to be able to use the grill. Today it was 89°F with a light breeze, and felt downright cool, so I figured it was probably as good a time as any to fire up the grill. I had nothing thawed, and only a package of Nathan's Jumbo Beef Franks in the fridge that would be suitable, but a hot dog seemed fine, particularly with baseball there for the watching on TV. After a brief rummage through the fridge, I realized that I had no decent toppings other than mustard for my grilled dog. I did have, as I always do, a jar of Melissa's Fire Roasted Sweet Red Bell Peppers in the pantry, and remembered a recipe I'd seen a long time ago for making relish out of peppers. Why not, I thought, so I set to work.

I really had no idea what I was doing here. I sort of channeled my mother and her legendary chili sauce on a smaller scale, subbing the peppers for tomatoes. Talk about an overwhelming success! I liked this so much that I could have easily eaten it as a main dish and just forgotten the hot dog.

This is easy to make, puts jarred relish to absolute shame, and is sure to be a winner. Give it a try.
Roasted Red Pepper Relish
1 tablespoon olive oil
1 7-ounce jar
Melissa's Fire Roasted Sweet Red Bell Peppers
drained and chopped
1/2 cup chopped onion
1 garlic clove, finely chopped
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon dry mustard
Pinch of ground cloves, trust me
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper

In a medium skillet over medium-high heat, heat the olive oil and sauté onions and garlic until onions are tender, stirring frequently, about 3-4 minutes. Stir in red peppers and allow to heat for 1-2 minutes.

While onions are cooking, combine vinegar and sugar in small bowl, stirring until sugar dissolves. Stir vinegar mixture into red peppers along with mustard, cloves, salt, and cayenne pepper. Cook until liquid has evaporated, stirring frequently, about 4 minutes. Cool to room temperature. Cover and refrigerate.

Yield: 2 cups

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martinealison said...

Bonjour chère amie,

Une garniture qui doit être délicieuse pour accompagner un blanc de poulet froid. Excellent en cette période chaude de l'année.

Gros bisous 🌸

jmac said...

What she said!^^^. Even tho I have no clue what it was....just looks so delightful as I'm imagining her speaking it!
Now.....may I please come live with you??? I could eat a hot dog every dingle dangle day of my life. Seriously. And your relish looks to die for!
I put up 12 pints of red tomato relish - my moms recipe - a few weeks ago and guess what I eat it on? Yep hot dogs! And fresh peas and pork roast!!
Yum -Yum!!!!

Summer said...

Yum yum yum! This looks so delicious ♥

bj said...

OMYGOSH...since I am stocking up on your roasted bell peppers, I'll have some to make this for our next hotdogs...thanks so much for such good recipes...who needs cookbooks with blogging friends like you that are excellent cooks...:)