Red Pepper and Almond Relish
By Keith DresserPublished on November 4, 2014
Time
15 minutes
Yield
Serves 4 to 6 (Makes about 3/4 cup)
Ingredients
½ cup finely chopped jarred roasted red peppers ¼ cup slivered almonds, toasted and chopped coarse2 tablespoons extra-virgin olive oil 2 tablespoons minced fresh parsley 1 tablespoon white wine vinegar 1 teaspoon minced fresh oregano ¼ teaspoon salt
Instructions
- Combine all ingredients in bowl.
Time
15 minutesYield
Serves 4 to 6 (Makes about 3/4 cup)Ingredients
½ cup finely chopped jarred roasted red peppers
¼ cup slivered almonds, toasted and chopped coarse
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh parsley
1 tablespoon white wine vinegar
1 teaspoon minced fresh oregano
¼ teaspoon salt
Ingredients
½ cup finely chopped jarred roasted red peppers
¼ cup slivered almonds, toasted and chopped coarse
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh parsley
1 tablespoon white wine vinegar
1 teaspoon minced fresh oregano
¼ teaspoon salt
Ingredients
½ cup finely chopped jarred roasted red peppers
¼ cup slivered almonds, toasted and chopped coarse
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh parsley
1 tablespoon white wine vinegar
1 teaspoon minced fresh oregano
¼ teaspoon 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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