Travel to the Balkan peninsula through this roasted pepper relish that is sure to delight any appetite!
Roasted red peppers, garlic and olive oil!!! I am trying to be good about not using exclamation points, it’s really hard when you are passionate about good food… how can I not?! This relish is really delightful and reminds me of why I started blogging in the first place. There is SO MUCH out there in this wonderful world and I like to travel through world cuisine and music. Condiments and marinades are a great way to travel from the comfort of your own home. Kick it up notch and check out some regional music from your library or use a streaming app like Pandora. Play some Serbian music while you whip up some Ajvar, a popular Serbian condiment. Get in the mood…
I have an electric oven so I roasted these on the top rack of my oven and broiled them. You can also roast them on gas burners or a charcoal BBQ.
You will be pleased even if you like bland food. This relish is full of flavor but not hot or over-bearing pungency. I splashed this on sourdough toast and loved it. Other suggestions include kissing eggs with this, crackers, sandwiches, wraps, burgers, brats and doggies. Garnish a charcuterie and cheese plate with this and bring together eastern Europe and western Europe, very diplomatic…
- 2 red bell peppers
- 4 cloves garlic, peeled and cut in half
- 1/4 cup olive oil
- 1 Tbs white vinegar
- 1 tsp salt
- Black pepper to taste
- Roast red bell peppers until charred, place in plastic bag to "sweat" for 20 minutes.
- Peel skin, remove seeds/stem and chop peppers.
- Place all ingredients into food processor and pulse until the consistency of relish.
- Keep in refrigerator up until 2 weeks.