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Sweet and Spicy Pepper Relish
Ingredients
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2 medium red, yellow or orange bell peppers, roasted
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2 tablespoons cashews, chopped and lightly toasted
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2 teaspoons garlic, about 1 medium clove, finely chopped
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2 tablespoons fresh mint, finely chopped
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1 Serrano chili pepper, seeded and finely chopped
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1/2 teaspoon paprika, preferably smoked paprika
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2 teaspoons honey
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1 teaspoon lime zest
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2-3 teaspoons lime juice
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1 teaspoon apple cider vinegar
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1 teaspoon grenadine syrup (also known as pomegranate molasses)
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
Preparation
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To roast the peppers place them on a hot grill and rotate them every 3 - 4 minutes until charred. This can also be done under the broiler. When roasted, place into a bowl and cover to allow them to steam, which develops the flavor, for 10 - 15 minutes. When cool, make an incision in the bottom of each pepper, while holding the pepper over a clean bowl to capture the accumulated juices. Peel, seed, and finely chop the pepper. Place into the bowl with the juices.
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Measure the remaining ingredients into the bowl with the chopped peppers, tasting as you proceed to adjust the flavors to your preference.
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Serving ideas: This is a pretty versatile relish. It is outstanding with grilled salmon, and also delicious with lamb, chicken, and turkey! This tangy relish will keep refrigerated for 4-5 days.
