Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Fire-Roasted Pepper Relish

Scott Phillips

Yield: Yields about 2 cups.

This recipe calls for both parsley and cilantro but feel free to use other herbs like sliced chives or chopped basil.

Ingredients

  • 3 red or orange bell peppers
  • 1/4 cup pitted Niçoise or Kalamata olives, halved
  • 1/4 cup fresh flat-leaf parsley, very roughly chopped
  • 1/4 cup fresh cilantro, very roughly chopped
  • 2 Tbs. thinly sliced scallions
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. capers, rinsed
  • 1/2 tsp. minced garlic
  • 1/2 tsp. minced jalapeño or serrano
  • Finely grated zest of 1 lemon plus a squeeze of lemon juice
  • Kosher or sea salt and freshly ground black pepper

Nutritional Information

      Nutritional Sample Size per 1/3 cup
      Calories (kcal) : 80
      Fat Calories (kcal): 60
      Fat (g): 6
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 0
      Sodium (mg): 150
      Carbohydrates (g): 5
      Fiber (g): 2
      Protein (g): 1

Preparation

  • Prepare a hot gas or charcoal grill fire. Cut the tops and bottoms from the peppers and cut the peppers into 3 or 4 flat pieces, discarding the tops, seeds, and ribs. Grill the pepper sides and bottoms skin side down until blistered and charred all over, 6 to 8 minutes. Put the peppers in a bowl and cover with a plate. Let sit until cool enough to handle. Peel the charred skin and discard. Don’t be too concerned if flecks of skin remain attached. Cut the peppers into bite-size pieces or wide strips.

    Put the pepper pieces in a medium bowl and add the remaining ingredients, stirring well and seasoning to taste with lemon juice, salt, and pepper.

Make Ahead Tips

The relish keeps well in the refrigerator in a sealed container for at least a week. It’s best to make it a couple of hours ahead to allow the flavors to develop.

I like to serve this simple relish on top of a grilled steak, chicken breast, or fish fillet such as halibut or swordfish.

Reviews

Rate or Review

Reviews

  • sbgolden | 08/12/2009

    This was excellent and very easy to make. Grilled some halibut steaks (not my family's fav) and I think I changed their minds about halibut. The relish made a big difference!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks