2large red bell peppersor a blend of colors excluding green
1tablespoonfinely diced shallot
½teaspoonkosher salt
1green onionsliced thin
1tablespoonfinely sliced or torn fresh basil
¼teaspoonfresh grated ginger
2tablespoonsextra virgin olive oil
1tablespoonsugar
1dashapple cider vinegar
Instructions
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.