Best 3 Roasted Red Pepper Relish Recipes

**Roasted Red Pepper Relish: A Savory and Versatile Condiment**

With its vibrant color and tantalizing aroma, roasted red pepper relish is a versatile condiment that adds a burst of flavor to a wide range of dishes. Made from roasted red peppers, vinegar, sugar, and spices, this relish is a perfect balance of sweet, tangy, and savory flavors. Whether you're spreading it on sandwiches, dolloping it on grilled meats, or using it as a dipping sauce for vegetables, this relish is sure to be a hit. With just a few simple ingredients and a little bit of time, you can easily make your own roasted red pepper relish at home. This article provides three delicious recipes for roasted red pepper relish, each with its own unique twist. From a classic sweet and tangy relish to a spicy and smoky version, there's a recipe here for every palate. So gather your ingredients, preheat your oven, and get ready to make a batch of this flavorful and versatile condiment.

Here are our top 3 tried and tested recipes!

ROASTED RED PEPPER RELISH

Roasted Red Pepper Relish image

Categories Condiment/Spread Garlic Onion No-Cook Quick & Easy Bell Pepper Summer Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
4 7-ounce jars roasted sweet red peppers, rinsed, drained, patted dry,chopped
1 1/2 cups chopped onions
3 teaspoons finely chopped garlic
4 1/2 tablespoons cider vinegar
3 tablespoons sugar
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper

Steps:

Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH

POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH image

Provided by Bobby Flay

Categories main-dish

Time 43m

Yield 8 servings

Number Of Ingredients 17

Ingredients

8 red snapper fillets, 5 to 6 ounces each
Salt and pepper
1 large potato, peeled and finely grated
1/2 cup prepared horseradish, drained
4 tablespoons pure olive oil
roasted pepper relish- recipe follows
2 red bell peppers, roasted, peeled, seeded and diced
2 yellow bell peppers, roasted, peeled, seeded and diced
1/2 cup chopped black olives
1 tablespoon crushed red pepper flakes
2 tablespoons minced garlic
2 tablespoons fresh thyme leaves
1/2 cup chopped parsley
1/4 cup sherry vinegar
2 tablespoons honey
6 tablespoons pure olive oil
Salt and pepper

Steps:

Preheat oven to 350 degrees F.
Season each fillet to taste with salt and pepper. Combine the potato and horseradish and spread the mixture over the top of each fillet, pressing it down so it will adhere.
Heat the oil in a large saute pan over medium heat until almost smoking. Sear each fillet potato-side down until a crust forms, about 3 minutes. Turn the fillets over and finish cooking in the oven until done, about 5 minutes for medium. Place on a large serving platter and top each fillet with some relish. Serve any remaining relish on the side.
In a mixing bowl, combine the bell peppers, olives, pepper flakes, garlic, thyme, parsley, vinegar, honey, and oil. Season to taste with salt and pepper. May be refrigerated up to 1 day. Serve at room temperature.

ROASTED SALMON WITH RED PEPPER AND CORN RELISH

Roasted Salmon with Red Pepper and Corn Relish image

Roasting is probably the easiest way to prepare salmon for a crowd; it requires minimal attention and ensures an effortlessly elegant presentation. From Bon Appetit, June 2002.

Provided by Vicki Butts (lazyme)

Categories Seafood

Time 1h

Number Of Ingredients 20

Ingredients

RELISH:
4 red bell peppers
4 extra virgin olive oil
4 c fresh corn kernels (from about 4 ears)
4 green onions, thinly sliced
3 garlic cloves, minced
2 Tbsp chopped fresh thyme
1/4 c dry white wine
2 Tbsp fresh lemon juice
1 Tbsp honey
1/4 c chopped fresh italian parsley
SALMON:
1/4 c extra virgin olive oil
1/4 c fresh lemon juice
2 Tbsp honey
2 Tbsp paprika
2 tsp salt
10 skinless salmon fillets (each 5- to 6-ounces, about 1 3/4-inches thick)
2 Tbsp coriander seeds
2 tsp coriander seeds

Steps:

1. Toast coriander seeds in small skillet over medium heat until aromatic, stirring frequently, about 2 minutes. Cool slightly. Crush in mortar with pestle.
2. For relish: Char bell peppers over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Set aside.
3. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add corn and green onions and saute until corn begins to brown in spots, about 5 minutes. Add garlic and thyme; saute 2 minutes. Add wine and stir until liquid evaporates, about 1 minute. Remove from heat. Stir in bell peppers, lemon juice, honey, and remaining 2 tablespoons olive oil. Add 1 1/2 teaspoons crushed coriander seeds. (Relish can be made 8 hours ahead. Cover and refrigerate. Stir over medium heat until heated through before serving.)
4. Stir parsley into relish. Season to taste with salt and pepper.
5. For salmon: Preheat oven to 400°F. Line large baking sheet with foil. Mix first 5 ingredients and remaining crushed coriander seeds in medium bowl. Brush salmon all over with mixture. Transfer to prepared baking sheet. Roast salmon until opaque in center, about 10 minutes.
6. Transfer to platter. Spoon relish over salmon and serve.

Tips:

Choose the right peppers: For the best flavor, choose ripe, firm red peppers. Avoid peppers that are bruised or have blemishes.
Roast the peppers properly: Roasting the peppers brings out their natural sweetness and flavor. Make sure to roast them until the skins are blistered and blackened.
Remove the seeds and stems: Once the peppers are roasted, let them cool slightly, then remove the seeds and stems. This will help to prevent the relish from becoming bitter.
Use a sharp knife: When chopping the peppers and other vegetables, use a sharp knife to ensure even and consistent cuts.
Taste the relish as you go: Adjust the seasonings to your taste. You may want to add more vinegar, sugar, or salt, depending on your preferences.

Conclusion:

Roasted red pepper relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for sandwiches, burgers, hot dogs, salads, and more. With its sweet, tangy, and slightly spicy flavor, roasted red pepper relish is sure to be a hit with everyone who tries it. So next time you are looking for a way to add some extra flavor to your meals, give roasted red pepper relish a try. You won't be disappointed!