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Red Pepper–Walnut Relish

Red Pepper–Walnut Relish


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makes about 1 cup (about 6) Servings

A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.

Ingredients

  • 2 red bell peppers (about 1 lb.)
  • 1 tablespoon finely chopped fresh mint
  • 1 teaspoon (or more) Aleppo pepper or ½ hot smoked Spanish paprika
  • ½ teaspoon (or more) fresh lemon juice
  • ½ teaspoon pomegranate molasses or balsamic vinegar
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Preheat oven to 350°. 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 broilerproof 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.

,Photos by Michael Graydon + Nikole Herriot

Nutritional Content

Calories (kcal) 80 Fat (g) 6 Saturated Fat (g) .6 Cholesterol (mg) 0 Carbohydrates (g) 6 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 2 Sodium (mg) 85Reviews Section



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