Roasted Pepper Relish
large red bell peppers
or a blend of colors excluding green
finely diced shallot
finely sliced or torn fresh basil
fresh grated ginger
extra virgin olive oil
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.