Ingredients
-
3
-
3
-
2
-
4
-
3/4
-
6
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Bell Pepper and Tomato Relish, A roasted red pepper, green pepper and tomato relish found in Taste of Home magazine Serve relish with roast chicken or pork dishes, or use it as a pizza or bruschetta topping , I scaled the recipe down for one of each pepper This so good with enchiladas, over rice, etc Thanks!, A roasted red pepper, green pepper and tomato relish found in Taste of Home magazine Serve relish with roast chicken or pork dishes, or use it as a pizza or bruschetta topping
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees Fahrenheit. |
|
2
Done
|
Brush Bell Peppers With 2 Tablespoons Oil; Arrange on a Baking Sheet in Single Layer. |
|
3
Done
|
Roast Until Peppers Are Tender and Begin to Brown, Turning Occasionally, About 35 Minutes. |
|
4
Done
|
Cool Peppers For 10 Minutes. |
|
5
Done
|
Peel, Seed and Slice Peppers. |
|
6
Done
|
Heat 4 Tablespoons Olive Oil in Large Skillet Over Medium-High Heat. |
|
7
Done
|
Add Plum Tomatoes and Garlic. |
|
8
Done
|
Saut Until Tomatoes Soften, About 5 Minutes. |
|
9
Done
|
Add Sliced Peppers to Skillet; Saut About 3 Minutes. |
|
10
Done
|
Add Cilantro and Vinegar. |
|
11
Done
|
Season With Salt and Pepper. |
|
12
Done
|
Serve at Room Temperature. |
