Ingredients for Roasted Red Pepper Cilantro Walnut And Jalapeno Relish
- 2 large red bell peppers
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 cup walnuts
- 1/4 cup olive oil
- 1 cup packed fresh cilantro leaves
- 1 to 2 jalapeños (seeded and minced, adjust to taste)
- salt and freshly ground black pepper to taste
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How to Make Roasted Red Pepper Cilantro Walnut And Jalapeno Relish
- Char 2 large red bell peppers over a gas flame or under a broiler until blackened on all sides. (About 10-15 minutes)
- Place the charred peppers in a paper bag and let stand for 10 minutes to steam.
- Peel, seed, and slice the peppers.
- Toast 1 teaspoon coriander seeds and 1 teaspoon cumin seeds in a small dry frying pan over medium heat until fragrant (about 1-2 minutes).
- Let the toasted seeds cool, then grind them using a spice grinder or mortar and pestle.
- Combine 1 cup walnuts, 1/4 cup olive oil, 1 cup packed cilantro leaves, 1-2 jalapeños (seeded and minced, adjust to taste), the sliced red peppers, and the ground spices in a food processor. Blend until smooth but still slightly chunky.
- Season generously with salt and pepper to taste.
- Chill the relish for at least 30 minutes (or up to 1 day) to allow the flavors to meld before serving with your favorite grilled protein.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
62g
Fat
34g
Carbs
8g
