Roasted Red Pepper Relish. This vegetarian and vegan recipe is gluten-free and courtesy of Ener-G Foods. Very similar to an Indian-style chutney. Looking for more vegetarian and gluten-free recipes? You can find dozens of vegetarian and vegan gluten-free recipes here.
Ingredients:
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green tomato or 2 tomatillos, chopped
- 1 tomato, chopped
- 1 red onion, cut into 1/4 inch pieces
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1-2 tbsp fresh cilantro, minced
- 1/4 tsp salt
Preparation:
Heat oven to 450F.
Prick bell peppers in several places with fork. Place on baking sheet or in shallow roasting pan. Roast peppers 30 minutes or until skin is blackened, turning occasionally.
Transfer peppers to paper bag; close bag. Let stand 10 minutes.
Meanwhile, combine green and red tomatoes and onion in medium bowl. Stir in oil, vinegar, cilantro, and salt.
Remove peppers from bag; peel off and discard skin. Cut peppers into 1/2 inch pieces; discard seeds. Stir into tomato mixture.
Cover and refrigerate at least 1 hour. Yield 3 cups.
