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Bon Appétit

Red and Yellow Pepper Relish

3.7

(17)

Try this with any roasted meat or as a topper for crostini. Begin making it a day ahead.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 large onion, thinly sliced
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/3 cup coarsely chopped pitted Kalamata olives
1 tablespoon Dijon mustard
1 large garlic clove, chopped

Preparation

  1. Melt butter with oil in heavy large skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add peppers; sauté until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. (Can be made 2 days ahead. Chill.) Bring to room temperature before serving.

TagsCondimentBell PepperVegetableOnionRoot VegetableOliveDinnerLunchNut FreeGluten FreeVegetarianMake AheadSauteBon Appétit
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