![Manhattan With Amaro and Cocoa](https://static01.nyt.com/images/2018/12/05/dining/05amarorex4/merlin_147385035_53beed75-2d92-4a53-81c0-8a3a46b391ae-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Red Pepper Relish
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
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
Preparation
- 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.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement