Roasted Red Pepper Relish

Someone here just requested a recipe for roasted red pepper relish and I recently just tried it for the first time from an old Bon Appetite magazine. The request motivated me to stop being a procrastinator and type it up to share :-) The original recipe called for regular olive oil, but I used extra virgin olive oil because of its lighter flavor and higher cooking flashpoint.


  • 4 1/2 Tbsp. cider vinegar
  • 3 Tbsp. sugar
  • 3 Tbsp. extra virgin olive oil
  • 1 (28 oz.) jar roasted red peppers rinsed, drained, patted dry and chopped
  • 1 1/2 cups onions, chopped
  • 3 tsp. minced garlic
  • 1/4 tsp. dry mustard
  • 1/4 tsp. cayenne pepper
  • salt, to taste


Mix vinegar and sugar in small bowl until sugar dissolves and set aside. Heat oil in large skillet over medium high heat; add red peppers and saute 2 minutes. Add onions and garlic and cook, stirring frequently, until onions are tender, about 5 minutes

Stir vinegar and sugar mixture into pepper, onion and garlic mixture, stir in mustard and cayenne and season with salt to taste. Cook while stirring frequently until all liquid has evaporated, about 6 minutes. Cool at room temperature and serve or cover and refrigerate.


By Deeli from Richland, WA

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September 3, 20110 found this helpful

I can think of so many uses for this relish to add zip to different recipes: sauces, salads, stews, etc.

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September 4, 20110 found this helpful

I'm thinking if you omit the vinegar and up the garlic to 2 to 4 cloves, it would make a killer filling for ravioli.

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September 6, 20110 found this helpful


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