Fire-Roasted Pepper Relish

Fire-Roasted Pepper Relish
Photo by Scott Phillips


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

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 ...

View full recipe at Fine Cooking


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