Red Pepper Relish
- Total Time
- 30 minutes
- Rating
- Notes
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Ingredients
Yield:About 1 cup
- 2medium-size sweet red peppers
- 1tablespoon ground cumin
- 2tablespoons crushed coriander seeds
- ¼teaspoon pepper
- 2teaspoons olive oil
- 1teaspoon minced fresh ginger
- 2cloves garlic, minced
- ¼cup dry white wine
- 2heaping tablespoons chopped fresh coriander leaves
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
127 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 3 grams protein; 14 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Char the skins of the peppers over an open flame or under the broiler until they are completely blackened. When cool enough to handle, rub off the blackened skin, then split, seed and core the peppers. Chop them fine.
- Step 2
Heat a dry, heavy skillet over medium-high heat, add the cumin, coriander and pepper and cook until they begin to become fragrant, two to three minutes.
- Step 3
Lower the heat and add the oil, ginger and garlic to the skillet. Cook a minute or so, then add the wine and chopped peppers.
- Step 4
Increase the heat and cook another few minutes, until there is no excess moisture in the skillet.
- Step 5
Remove from heat, stir in the chopped fresh coriander and set aside until ready to serve.
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