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Bon Appétit

Red Pepper, Cilantro, Walnut, and Jalapeño Relish

By Bill Granger

3.8

(1)

Serve alongside the seafood. Leftovers would be great with chicken or lamb.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

1 1/2 pounds red bell peppers
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 cup walnuts, lightly toasted
1/3 cup olive oil
3 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded deveined red jalapeño chiles

Preparation

  1. Step 1

    Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed, and slice peppers.

    Step 2

    Toast coriander and cumin seeds in small skillet over medium heat until aromatic, about 2 minutes. Cool; grind seeds finely in spice mill.

    Step 3

    Blend walnuts, oil, cilantro, chiles, bell peppers, and ground seeds in processor until just smooth. Season relish with salt and pepper. Chill up to 1 day.

TagsCondimentBell PepperVegetableWalnutNutCilantroHerbs & SpicesJalapeñoChileDinnerVeganVegetarianDairy FreeGluten FreeFood ProcessorBon Appétit
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