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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Try this slightly sweet, tangy relish on a veggie sandwich. Ingredients:
4 large red bell peppers |
1/2 teaspoon coriander seeds |
1 teaspoon olive oil |
2 cups finely chopped vidalia or other sweet onion |
1/2 teaspoon crushed red pepper |
4 garlic cloves, thinly sliced |
2 tablespoons red wine vinegar |
1 teaspoon sugar |
1 teaspoon fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons chopped fresh cilantro |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop.
3. Place coriander seeds in a small skillet; cook over medium heat 3 minutes or until seeds are lightly browned and fragrant, shaking pan frequently. Transfer seeds to a spice or coffee grinder, and process until finely ground.
4. Heat oil in a medium nonstick skillet over medium heat. Add onion; sauté 8 minutes or until translucent. Add coriander, crushed red pepper, and garlic; sauté 3 minutes.
5. 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.
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