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Epicurious

Red Pepper-Walnut Relish

A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.

Recipe information

  • Total Time

    1 hour

  • Yield

    Makes about 1 cup (about 6 servings)

Ingredients

1/4 cup walnuts
2 red bell peppers (about 1 pound)
1 garlic clove, grated
1 tablespoon finely chopped fresh mint
1 tablespoon olive oil
1 teaspoon (or more) Aleppo pepper or 1/2 teaspoon hot smoked Spanish paprika
1/2 teaspoon (or more) fresh lemon juice
1/2 teaspoon pomegranate molasses or balsamic vinegar
Kosher salt, freshly ground black pepper

Preparation

  1. Step 1

    Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool; coarsely chop.

    Step 2

    Heat broiler. Broil bell peppers on a broiler-proof rimmed baking sheet, turning occasionally, until softened and skins are blackened in spots, 20–25 minutes. Transfer bell peppers to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel peppers, seed, and chop.

    Step 3

    Toss bell peppers, garlic, mint, oil, Aleppo pepper, lemon juice, pomegranate molasses, and walnuts in a small bowl; season with salt, black pepper, and more Aleppo pepper and lemon juice, if desired.

    Step 4

    DO AHEAD: Relish can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Nutrition Per Serving

Per serving: 80 calories
6 g fat
2 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsCondimentWalnutNutBell PepperVegetableGluten FreeDairy FreeVegetarianVeganEasyMake AheadMeal PrepRoastBon Appétit
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