| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | November 19 | 1 | servings | |
INGREDIENTS
| 3 | lg | Red bell peppers |
| 3 | lg | Green bell peppers |
| 6 | tb | Olive oil |
| 3/4 | lb | Plum tomatoes; seeded, chopped |
| 6 | lg | Garlic cloves; finely chopped |
| 1/4 | c | Chopped fresh cilantro |
| 1 | tb | Red wine vinegar |
| Bell Pepper and Tomato Relish |
INSTRUCTIONS
Use this versatile relish alongside roast chicken or pork, or as a pizza topping. Preheat oven to 400F. Brush bell peppers with 2 tablespoons oil; arrange on baking sheet. Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes. Cool peppers 10 minutes. Peel, seed and slice peppers. Heat remaining 4 tablespoons oil in large skillet over medium-high heat. Add tomatoes and garlic. Saute until tomatoes soften, about 5 minutes. Add peppers to skillet; saute about 3 minutes. Add cilantro and vinegar. Season with salt and pepper. Serve at room temperature. Makes about 3 cups. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 1004 Calories (kcal); 83g Total Fat; (70% calories from fat); 10g Protein; 67g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 1/2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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