Roasted Red Pepper Relish: A Symphony of Sweetness, Tang, and Sunshine

There’s something utterly magical about the way roasting transforms simple vegetables into something profoundly flavorful. I remember the first time I truly understood this magic, not in a fancy restaurant kitchen, but at my grandmother’s bustling Sunday table. She had this knack for taking humble ingredients and turning them into edible works of art. This Roasted Red Pepper Relish, with its vibrant color and complex sweet-and-tangy profile, is a direct descendant of that very spirit. It was the perfect counterpoint to grilled meats, a bright dollop on creamy cheeses, and even a surprising twist in her famous potato salad. Each spoonful tasted like sunshine captured and preserved, a testament to the power of heat and time on the bounty of the garden.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes (plus at least 1 hour chilling time)
• Servings: Approximately 4-6 as a condiment
• Yield: About 3 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

This relish is all about celebrating the natural sweetness of peppers and the bright acidity of tomatoes and vinegar, elevated by the subtle aromatics of onion and cilantro.

• 1 red bell pepper
• 1 yellow bell pepper
• 1 green tomato, chopped (or 2 tomatillos, chopped)
• 1 tomato, chopped
• 1 red onion, cut into 1/4 inch pieces
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1-2 tablespoons fresh cilantro, minced
• 1/4 teaspoon salt

Notes on Ingredients:

• The combination of green tomatoes or tomatillos adds a delightful tartness that balances the sweetness of the roasted peppers. If you can’t find them, ripe green bell peppers can offer a similar green note, though the tang will be less pronounced.
• The type of tomato you use for the chopped tomato can vary. A Roma or plum tomato will offer less liquid, which can be beneficial for a relish. However, any ripe, flavorful tomato will work.
• Feel free to adjust the amount of cilantro to your preference; it adds a fresh, herbaceous lift.

Equipment Needed

You won’t need much to create this vibrant relish, just a few essential kitchen tools:

• Baking sheet or shallow roasting pan
• Fork
• Paper bag
• Medium mixing bowl
• Measuring spoons and cups
• Sharp knife
• Cutting board

Instructions

The process is straightforward, involving roasting the peppers to intensify their flavor, then combining them with fresh, bright ingredients.

1. Preheat your oven to 450°F (232°C). This high heat is crucial for charring the pepper skins effectively, which lends that wonderful smoky depth to the relish.
2. Prepare the bell peppers for roasting. Using a fork, prick the red bell pepper and the yellow bell pepper in several places. This helps them release steam as they roast, preventing them from becoming overly steamy and mushy.
3. Place the pricked bell peppers on a baking sheet or in a shallow roasting pan. Ensure they have a little space around them so they roast rather than steam.
4. Roast the peppers for 30 minutes, turning occasionally. You’re looking for the skins to be blackened and blistered all over. The turning is important to ensure even charring.
5. Transfer the roasted peppers to a paper bag and close it. The steam trapped inside will loosen the skins, making them easier to peel. Let them stand for 10 minutes.
6. While the peppers are steaming, prepare the base of the relish. In a medium bowl, combine the chopped green tomatoes (or tomatillos) and the chopped tomato.
7. Add the chopped red onion to the tomato mixture.
8. Stir in the olive oil, red wine vinegar, minced cilantro, and salt. Mix everything gently to ensure the vegetables are evenly coated. This forms the bright, acidic foundation of our relish.
9. Remove the peppers from the bag. The skins should now be loose and easy to remove. Peel off and discard the skin from both the red and yellow bell peppers.
10. Cut the peeled peppers into roughly 1/2 inch pieces. As you do this, discard the seeds and membranes. You want substantial pieces of pepper for texture in the relish.
11. Stir the chopped roasted peppers into the tomato mixture.
12. Cover the bowl and refrigerate at least 1 hour before serving. This chilling time is essential. It allows the flavors to meld and deepen, transforming the individual components into a harmonious relish.

Expert Tips & Tricks

• For a Smoother Relish: If you prefer a less chunky relish, you can pulse the roasted peppers briefly in a food processor after peeling and deseeding, before adding them to the tomato mixture. Be careful not to over-process; you want some texture.
• Peeling Peppers with Ease: If the pepper skins are stubbornly sticking, you can also place the hot peppers under a stream of cool water while peeling. This can make the process even quicker.
• Flavor Development: The longer this relish chills, the better it becomes. Ideally, make it a day in advance for the most developed flavor. It will keep well in the refrigerator for up to a week.
• Balancing Acidity: Taste the relish after it has chilled for an hour. If you find it a little too acidic for your liking, you can stir in a tiny pinch of sugar or a drizzle more olive oil. Conversely, if it needs more brightness, add a touch more vinegar.

Serving & Storage Suggestions

This Roasted Red Pepper Relish is incredibly versatile. Its vibrant color and complex flavor make it a beautiful addition to any plate.

• Serving: It’s a perfect accompaniment to grilled or roasted meats, poultry, and fish. Spoon it generously over burgers, sausages, or grilled chicken. It’s also delightful served alongside a cheese board, particularly with creamy goat cheese or a sharp cheddar. Don’t underestimate its power as a sandwich spread or as a zesty addition to a simple grilled cheese.
• Storage: Store the relish in an airtight container in the refrigerator. It will keep well for up to 5-7 days. Due to the fresh tomatoes and vinegar, it does not require freezing.

Nutritional Information

Nutrient	Amount per Serving (approximate)	% Daily Value
Calories	70 kcal	4%
Total Fat	4.5 g	6%
Saturated Fat	0.6 g	3%
Cholesterol	0 mg	0%
Sodium	100 mg	4%
Total Carbohydrate	7 g	3%
Dietary Fiber	1.5 g	5%
Sugars	4 g	8%
Protein	1 g	2%

Nutritional values are estimates and can vary based on the specific ingredients used.

Variations & Substitutions

While this recipe is fantastic as is, here are a few ideas to spark your creativity:

• Spicy Kick: Add a finely minced jalapeño pepper or a pinch of red pepper flakes along with the other vegetables for a bit of heat.
• Herbal Twist: Experiment with other fresh herbs. Parsley or a hint of oregano can also be wonderful additions, or a combination with the cilantro.
• Smoky Depth: For an even smokier flavor, try roasting the peppers over an open flame on your gas stove or on the grill before peeling.
• Vinegar Swap: While red wine vinegar provides a classic tang, you could also experiment with apple cider vinegar for a slightly fruitier note.

FAQs

Q: How do I ensure the peppers are fully roasted?
A: Keep them in the oven until the skins are visibly blackened and blistered. Turning them occasionally will help achieve this evenly.

Q: Can I use jarred roasted red peppers?
A: While you can, the flavor won’t be as deep or nuanced as peppers roasted from fresh. If you do use jarred peppers, be sure to drain them very well and adjust the salt and vinegar as needed.

Q: How long does the relish need to chill before serving?
A: A minimum of 1 hour is recommended for the flavors to meld, but it’s even better when chilled for several hours or overnight.

Q: What if I don’t have green tomatoes or tomatillos?
A: You can omit them and use an additional regular tomato, but you might miss out on some of the tartness that balances the relish’s sweetness.

Q: Can this relish be canned for longer storage?
A: This recipe is designed for refrigerator storage. Canning would require adjustments to acidity and processing times to ensure safety, which is beyond the scope of this recipe.

Final Thoughts

This Roasted Red Pepper Relish is more than just a condiment; it’s a vibrant burst of summer flavor that can elevate everyday meals. It’s a recipe born from simplicity, yet it delivers complexity that will surprise and delight your taste buds. I encourage you to try it, to see how the humble bell pepper and tomato transform into something truly special. Share it at your next gathering, or simply enjoy a spoonful straight from the jar – I have a feeling you’ll find yourself reaching for it again and again. Let me know your favorite ways to use this sunshine-filled relish!