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Roasted Pepper Relish


  • 2 large red bell peppers or a blend of colors excluding green
  • 1 tablespoon finely diced shallot
  • ½ teaspoon kosher salt
  • 1 green onion sliced thin
  • 1 tablespoon finely sliced or torn fresh basil
  • ¼ teaspoon fresh grated ginger
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sugar
  • 1 dash apple cider vinegar


  • Char the peppers over a burner all over or in a hot oven, then transfer to a plastic container and allow to cool/steam. Peel the peppers, then remove any seeds and remaining pith.
  • Dice the peppers ½ inch and combine in a bowl with the remaining ingredients. The relish will keep for 1 week under refrigeration.