Red Pepper Cilantro Walnut And Jalapeño Relish Recipes

ROASTED RED PEPPER RELISH

Steps:

• Heat oven to 450°F
• Prick bell peppers in several places with fork.
• Place on baking sheet or in shallow roasting pan.
• Roast peppers 30 minutes or until skin is blackened, turning occasionally.
• Transfer peppers to paper bag; close bag. Let stand 10 minutes.
• Meanwhile, combine green and red tomatoes and onion in medium bowl.
• Stir in oil, vinegar, cilantro, and salt.
• Remove peppers from bag; peel off and discard skin.
• Cut peppers into 1/2 inch pieces; discard seeds.
• Stir into tomato mixture.
• Cover and refrigerate at least 1 hour.

SPICY JALAPEñO RELISH

Steps:

• Finely dice the jalapeños and red onions into small cubes, about 1/8 inch.
• Bring a medium sauce pan to medium heat. Add the celery seed and toast for about 1 minute, or until fragrant.
• Add the rest of the ingredients (peppers, onions, sugar, salt, black pepper and vinegar) to the pan and stir thoroughly.
• Bring the mix to a simmer and allow to cook for about 10 minutes, uncovered.
• Remove from heat when some of the liquid has evaporated, but it is still somewhat watery or runny. The relish will thicken as it cools.
• Allow to cool and add to a clean glass jar.
• Store in the refrigerator for 2-3 weeks or waterbath can for long term storage.

CILANTRO JALAPENO HUMMUS

Steps:

• Blend garbanzo beans, cilantro, jalapeno pepper, garlic, olive oil, salt, black pepper, and garlic powder in a blender until smooth.

RED PEPPER-WALNUT RELISH

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8-10 minutes. Let cool; coarsely chop.
• Heat broiler. Broil bell peppers on a broiler-proof rimmed baking sheet, turning occasionally, until softened and skins are blackened in spots, 20-25 minutes. Transfer bell peppers to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel peppers, seed, and chop.
• Toss bell peppers, garlic, mint, oil, Aleppo pepper, lemon juice, pomegranate molasses, and walnuts in a small bowl; season with salt, black pepper, and more Aleppo pepper and lemon juice, if desired.
• DO AHEAD: Relish can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.