| 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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