This is just delicious. I used three bell peppers because the ones I had on-hand were huge. I wasn't sure how long to roast them but decided they were ready to come out of the oven after 30 minutes, by which time they were nicely charred (the flavour of the pepper, after peeling off the blackened skin, is just great!). Apart from being a yummy accompaniment to bbqed meats, I think this relish would also go well with grilled or crumbed chicken, and I imagine the addition of some chopped fresh mint would be fabulous if serving with lamb. DH is planning to use it to liven up his bagged cheese sandwiches. Next time I will consider halving the quantity, as I don't think our smallish family will finish it all in two weeks - I just wish it kept for longer than this!