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.
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.
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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!
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