Roasted Pepper Relish

roasted pepper relish

Ready to eat!


  • Multicolored bell peppers
  • Garlic cloves, peeled and finely chopped
  • Olive oil
  • Salt
  • Pepper
  • Fresh Basil or Rosemary (optional)

Cut each pepper in half lengthwise. Coat the skins with oil and place cut side down on a baking sheet. Bake at 350-400 deg. F for at least 30 minutes or until skin is partly charred and juices bubble around the cut edges. Let cool outside oven until yocool enough to handle. Peel off skins and discard. Chop coarsely to approximately 1/4″ sized pieces. Place in a serving dish and drizzle olive oil to your taste.  Add garlic, salt and pepper to taste and some chopped basil or rosemary if desired. Mix well. Let sit for 20-30 minutes or  up to 12 hours. Serve warm or room temperature with warm bread (Italian, Baguette, Herb bread, Pita triangles or any bread you like).

Makes a wonderful party appetiser. If you try it, do leave me a comment!


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