Roast Pepper Relish Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Yellow bell pepper, seeded, cut in half
1: Red bell pepper, seeded, cut in half
1: Green bell pepper, seeded, cut in half
1: Onion, cut in 1/4s, then in thin slices
1/3 cup: Corn oil,
2 tbsp: Lemon juice,
1 tsp: Coarsely ground mustard,
1: Garlic clove, crushed
1/2 tsp: Garam Masala,
1 1/2 tsp: Sugar,
Salt to taste,
Fresh ground pepper to taste,
Directions:
Preheat oven to 400F. (205C.). Place peppers, cut-sides down, in a
roasting pan.
Bake in preheated oven 30 minutes or until skins begin to blister and
blacken. Cool peppers, then peel. Cut peppers in fourths and slice in
thin strips. Put peppers onto a shallow dish. Sprinkle with onion.
Combine remaining ingredients in a screw-topped jar and shake
vigorously until well blended. Pour mixture over peppers and marinate
several hours, stirring occasionally.
NOTE: Store in refrigerator up to 3 days. Garnish with a fresh
cilantro sprig, if desired, and serve chilled as an accompaniment to
game pies, cold meats or crusty bread and cheese.
Source from luhu.jp
roasting pan.
Bake in preheated oven 30 minutes or until skins begin to blister and
blacken. Cool peppers, then peel. Cut peppers in fourths and slice in
thin strips. Put peppers onto a shallow dish. Sprinkle with onion.
Combine remaining ingredients in a screw-topped jar and shake
vigorously until well blended. Pour mixture over peppers and marinate
several hours, stirring occasionally.
NOTE: Store in refrigerator up to 3 days. Garnish with a fresh
cilantro sprig, if desired, and serve chilled as an accompaniment to
game pies, cold meats or crusty bread and cheese.
Source from luhu.jp
Tags
Relishes