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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.


  • 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


  • 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.


Rate or Review

Reviews (1 review)

  • 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!

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