Name: Red and Yellow Pepper Relish
Yield: Makes about 2 cups
Ingredients: 2 tablespoons (1/4 stick) butter; 2 tablespoons olive oil; 1 large onion, thinly sliced; 1 red bell pepper, coarsely chopped; 1 yellow bell pepper, coarsely chopped; 1/3 cup coarsely chopped pitted Kalamata olives; 1 tablespoon Dijon mustard; 1 large garlic clove, chopped

Try this with any roasted meat or as a topper for crostini. Begin making it a day ahead.

Recipe information

Yield
Makes about 2 cups

Ingredients

2 tablespoons (1/4 stick) butter

2 tablespoons olive oil

1 large onion, thinly sliced

1 red bell pepper, coarsely chopped

1 yellow bell pepper, coarsely chopped

1/3 cup coarsely chopped pitted Kalamata olives

1 tablespoon Dijon mustard

1 large garlic clove, chopped

Preparation

Melt butter with oil in heavy large skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add peppers; sauté until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. (Can be made 2 days ahead. Chill.) Bring to room temperature before serving.

TagsCondiment Bell Pepper Vegetable Onion Root Vegetable Olive Dinner Lunch Nut Free Gluten Free Vegetarian Make Ahead Saute Bon Appétit

Recipe notes

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