Red Pepper Relish

Simple, yet refreshing, this relish will give your hotdogs, pasta salads, and grilled veggies a subtle touch of heat all while leaving tangy, sweet lingering notes. I even enjoy it as a salsa with tortilla chips or raw veggies.

Yield: 1 1/2 cup

Author: Foodie On The Fly

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Red Pepper Relish

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Ingredients

• 1 pound (2 large) red bell peppers, cored, seeded, and diced into rough 1/4 inch cubes 
• 1 medium Chile pepper (Fresno, Jalapeno, or other spicy pepper) cored, seeded, and minced (optional) 
• 1 tsp minced fresh oregano or 1/4 tsp dried oregano
• 1/2 tsp kosher salt
• 1 tbsp olive oil
• 2 tbsp red wine vinegar 
• 1 tbsp balsamic vinegar 
• 2 tbsp pickle juice 
• 1 tbsp fresh dill, chopped 

Instructions

1. Mix peppers, oregano, and salt together in a large bowl.
2. Heat the oil in a large skillet over medium heat
3. Add the peppers and cook, stirring occasionally, until the peppers are soft, 5 to 7 minutes.
4. Add the vinegars and cook for 3 to 4 minutes more until the vinegar has been absorbed and the peppers are starting to caramelize at the edges.
5. Transfer the relish to a heat-proof container and cool to room temperature before serving.
6. This relish goes great with everything BBQ; your hotdogs, burgers, and summer salads. Add a dab or two to your potato and macaroni salads for extra punch. Enjoy and save a burger for me!

Notes:

The relish can be made up to 3 days ahead. Store in the refrigerator and bring to room temperature before serving.

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