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Bell Pepper and Tomato Relish

A roasted red pepper, green pepper and tomato relish found in Taste of Home magazine. Serve relish with roast chicken or pork dishes, or use it as a pizza or bruschetta topping.

Ready In:
1hr 10mins
Yields:
Units:

ingredients

directions

  • Preheat oven to 400 degrees Fahrenheit.
  • Brush bell peppers with 2 Tablespoons oil; arrange on a baking sheet in single layer.
  • Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes.
  • Cool peppers for 10 minutes.
  • Peel, seed and slice peppers.
  • Heat 4 Tablespoons olive oil in large skillet over medium-high heat.
  • Add plum tomatoes and garlic.
  • Sauté until tomatoes soften, about 5 minutes.
  • Add sliced peppers to skillet; sauté about 3 minutes.
  • Add cilantro and vinegar.
  • Season with salt and pepper.
  • Serve at room temperature.
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RECIPE MADE WITH LOVE BY

@foodtvfan
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@foodtvfan
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"A roasted red pepper, green pepper and tomato relish found in Taste of Home magazine. Serve relish with roast chicken or pork dishes, or use it as a pizza or bruschetta topping."
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  1. Sharon123
    I scaled the recipe down for one of each pepper. This so good with enchiladas, over rice, etc. Thanks!
    Reply
  2. foodtvfan
    A roasted red pepper, green pepper and tomato relish found in Taste of Home magazine. Serve relish with roast chicken or pork dishes, or use it as a pizza or bruschetta topping.
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