Red Pepper and Almond Relish for Two
By Steve DunnPublished on February 2, 2021
Time
10 minutes
Yield
Makes about ½ cup
Ingredients
¼ cup finely chopped jarred roasted red peppers 2 tablespoons slivered almonds, toasted and chopped coarse1 tablespoon extra-virgin olive oil 1 tablespoon minced fresh parsley 1 ½ teaspoons white wine vinegar ½ teaspoon minced fresh oregano ⅛ teaspoon table salt
Instructions
- Combine all ingredients in bowl.
Time
10 minutesYield
Makes about ½ cupIngredients
¼ cup finely chopped jarred roasted red peppers
2 tablespoons slivered almonds, toasted and chopped coarse
1 tablespoon extra-virgin olive oil
1 tablespoon minced fresh parsley
1 ½ teaspoons white wine vinegar
½ teaspoon minced fresh oregano
⅛ teaspoon table salt
Ingredients
¼ cup finely chopped jarred roasted red peppers
2 tablespoons slivered almonds, toasted and chopped coarse
1 tablespoon extra-virgin olive oil
1 tablespoon minced fresh parsley
1 ½ teaspoons white wine vinegar
½ teaspoon minced fresh oregano
⅛ teaspoon table salt
Ingredients
¼ cup finely chopped jarred roasted red peppers
2 tablespoons slivered almonds, toasted and chopped coarse
1 tablespoon extra-virgin olive oil
1 tablespoon minced fresh parsley
1 ½ teaspoons white wine vinegar
½ teaspoon minced fresh oregano
⅛ teaspoon table salt
Why This Recipe Works
Roasted red peppers, crunchy almonds, white wine vinegar, and fresh herbs make for a smoky, sweet, and tangy topping that can be used on fish, vegetables, and more.
Instructions
- Combine all ingredients in bowl.
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