Best 3 Roasted Red Pepper Relish Recipes

Roasted red pepper relish is a vibrant and flavorful condiment that adds a zesty kick to any dish. The perfect combination of roasted red peppers, tangy vinegar, and aromatic herbs and spices, this relish is a versatile addition to your culinary repertoire. It can be enjoyed as a spread on sandwiches and crackers, as a dip for vegetables and chips, or as a marinade for grilled meats. With its bold and piquant flavor, roasted red pepper relish is sure to liven up any meal.

Check out the recipes below so you can choose the best recipe for yourself!

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 ripe and flavorful red bell peppers. Roasting enhances their natural sweetness and smokiness.
To roast the peppers, you can use a grill, oven, or stovetop. Each method provides a slightly different flavor profile.
Once roasted, remove the charred skin from the peppers. This can be done easily by placing them in a paper bag and letting them steam for a few minutes.
Use a food processor or blender to create a smooth and even relish. You can also chop the peppers and other ingredients by hand for a more rustic texture.
Season the relish to taste with a combination of vinegar, sugar, salt, and pepper. You can also add other herbs and spices, such as garlic, onion, or chili peppers, for extra flavor.
Store the relish in a clean glass jar or container in the refrigerator for up to 2 weeks. It can also be frozen for longer storage.

Conclusion:

Roasted red pepper relish is a versatile and delicious condiment that can be used in a variety of dishes. It's perfect for adding a pop of flavor to sandwiches, wraps, burgers, and hot dogs. It can also be used as a dipping sauce for vegetables, crackers, or chips. With its vibrant color and bold flavor, roasted red pepper relish is sure to be a hit at your next gathering.