Zutaten für Bell Pepper And Tomato Relish
- 2 large red bell peppers
- 2 large green bell peppers
- 6 tablespoons olive oil
- 1 pint (2 cups) plum tomatoes
- 2 cloves minced garlic
- ¼ cup chopped fresh cilantro
- 2 tablespoons red wine vinegar
- salt, generously
- freshly ground black pepper, to taste
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Zubereitung von Bell Pepper And Tomato Relish
- Preheat oven to 400°F (200°C).
- Brush 2 large red bell peppers and 2 large green bell peppers with 2 tablespoons olive oil.
- Arrange peppers in a single layer on a baking sheet.
- Roast for 35-40 minutes, turning occasionally, until peppers are tender and slightly charred.
- Remove from oven and let cool for 10 minutes.
- Once cool enough to handle, peel, seed, and slice the peppers into ½-inch strips.
- Heat 4 tablespoons olive oil in a large skillet over medium-high heat.
- Add 1 pint (2 cups) of plum tomatoes, halved or quartered if large, and 2 cloves minced garlic.
- Sauté for 5-7 minutes, until tomatoes soften and release their juices.
- Add the sliced roasted peppers to the skillet.
- Sauté for another 3 minutes, allowing the flavors to meld.
- Stir in ¼ cup chopped fresh cilantro and 2 tablespoons red wine vinegar.
- Season generously with salt and freshly ground black pepper to taste.
- Let the relish cool completely before serving. Enjoy at room temperature!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
83g
Fat
29g
Carbs
12g
