Red Pepper Relish

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
52%
Red Pepper Relish
45 min.
6
59kcal

Suggestions


Are you looking to elevate your meals with a burst of flavor? Look no further than this delightful Red Pepper Relish! Perfectly suited for vegetarians, vegans, and those with gluten or dairy sensitivities, this relish is a versatile side dish that can complement a variety of dishes. With a health score of 52, it’s not just delicious but also a nutritious addition to your table.

Imagine the vibrant colors and rich flavors of roasted red bell peppers, combined with the aromatic notes of coriander and garlic. This relish is not only easy to prepare but also ready in just 45 minutes, making it an ideal choice for busy weeknights or casual gatherings. Each serving contains only 59 calories, allowing you to indulge without guilt.

The process begins with broiling the bell peppers to achieve that perfect char, which enhances their natural sweetness. The addition of fresh cilantro, lemon juice, and a hint of sugar balances the flavors beautifully, creating a relish that is both tangy and savory. Whether you serve it alongside grilled meats, as a topping for sandwiches, or simply as a dip with your favorite crackers, this Red Pepper Relish is sure to impress your family and friends.

So, roll up your sleeves and get ready to create a dish that not only tantalizes the taste buds but also brings a splash of color to your dining experience!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 0.5 teaspoon coriander seeds 
  • 0.5 teaspoon pepper red crushed
  • tablespoons cilantro leaves fresh chopped
  •  garlic cloves thinly sliced
  • teaspoon juice of lemon fresh
  • teaspoon olive oil 
  • large bell peppers red
  • tablespoons red wine vinegar 
  • 0.5 teaspoon salt 
  • teaspoon sugar 
  • cups vidalia sweet finely chopped

Equipment

  • bowl
  • frying pan
  • baking sheet
  • aluminum foil
  • broiler
  • ziploc bags

Directions

  1. Preheat broiler.
  2. Cut bell peppers in half lengthwise; discard seeds and membranes.
  3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
  4. Place in a zip-top plastic bag; seal.
  5. Let stand 15 minutes. Peel and finely chop.
  6. Place coriander seeds in a small skillet; cook over medium heat 3 minutes or until seeds are lightly browned and fragrant, shaking pan frequently.
  7. Transfer seeds to a spice or coffee grinder, and process until finely ground.
  8. Heat oil in a medium nonstick skillet over medium heat.
  9. Add onion; saut 8 minutes or until translucent.
  10. Add coriander, crushed red pepper, and garlic; saut 3 minutes.
  11. Combine onion mixture and roasted bell pepper in a medium bowl. Stir in red wine vinegar and next 4 ingredients (red wine vinegar through black pepper). Cover and refrigerate 30 minutes. Stir in cilantro.

Nutrition Facts

Calories59kcal
Protein10.32%
Fat15.17%
Carbs74.51%

Properties

Glycemic Index
32.68
Glycemic Load
2.04
Inflammation Score
-10
Nutrition Score
13.129565347796%

Flavonoids

Epigallocatechin 3-gallate
0.04mg
Eriodictyol
0.04mg
Hesperetin
0.12mg
Naringenin
0.01mg
Luteolin
0.67mg
Kaempferol
0.64mg
Myricetin
0.64mg
Quercetin
8.1mg

Nutrients percent of daily need

Calories:59.27kcal
2.96%
Fat:1.11g
1.71%
Saturated Fat:0.17g
1.03%
Carbohydrates:12.25g
4.08%
Net Carbohydrates:9.28g
3.37%
Sugar:7.99g
8.88%
Cholesterol:0mg
0%
Sodium:206.07mg
8.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.7g
3.39%
Vitamin C:143.55mg
174%
Vitamin A:3482.86IU
69.66%
Vitamin B6:0.42mg
20.83%
Folate:62.93µg
15.73%
Vitamin E:1.9mg
12.7%
Fiber:2.97g
11.89%
Manganese:0.22mg
10.83%
Potassium:312.21mg
8.92%
Vitamin B2:0.11mg
6.38%
Vitamin K:6.68µg
6.36%
Vitamin B3:1.18mg
5.91%
Vitamin B1:0.09mg
5.74%
Magnesium:19.65mg
4.91%
Phosphorus:47.73mg
4.77%
Vitamin B5:0.42mg
4.15%
Iron:0.74mg
4.1%
Copper:0.06mg
3%
Zinc:0.38mg
2.57%
Calcium:24.61mg
2.46%
Selenium:0.75µg
1.07%
Source:My Recipes