Fire-Roasted Pepper Relish

Photo by Scott Phillips
Ingredients
- 3 red or orange bell peppers
- ½ tsp. minced garlic
- 2 Tbs. extra-virgin olive oil
- ¼ cup fresh cilantro, very roughly chopped
- 1 Tbs. capers, rinsed
- ¼ cup pitted Niçoise or Kalamata olives, halved
- ½ tsp. minced jalapeño or serrano
- + 4 more ingredients
-
- Kosher or sea salt and freshly ground black pepper
- Finely grated zest of 1 lemon plus a squeeze of lemon juice
- 2 Tbs. thinly sliced scallions
- ¼ cup fresh flat-leaf parsley, very roughly chopped
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 ...
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