Roasted Red Pepper, Cilantro, Walnut, and Jalapeno Relish
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
2 cups
ingredients
- 680.38 g red bell peppers
- 4.92 ml coriander seed
- 4.92 ml cumin seed
- 118.29 ml walnuts, lightly toasted
- 78.78 ml olive oil
- 44.37 ml fresh cilantro, chopped
- 29.58 ml red jalapeno chilies, seeded and chopped
- salt & freshly ground black pepper
directions
- Char the bell peppers over a gas flame or in the broiler until blackened on all sides. Enclose in a paper bag and let stand 10 minutes.
- Peel, seed, and slice the peppers.
- Toast coriander and cumin seeds in a small frying pan (dry) over medium heat until aromatic. Cool and grind in a spice grinder.
- Blend walnuts, oil, cilantro, chilies, bell peppers and the ground seeds in a processor until just smooth.
- Season with salt and pepper.
- Chill for up to 1 day, and serve with grilled seafood.
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