Red pepper, Cilantro, Walnut, and Jalapeno Relish

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Red pepper, Cilantro, Walnut, and Jalapeno Relish

 

1 1/2 pounds red bell peppers

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1/2 cup walnuts, lightly toasted

1/3 cup olive oil

3 tablespoons chopped fresh cilantro

2 tablespoons chopped seeded deveined red jalapeño chiles

 

 

 

 

 

Char bell peppers over gas flame or in broiler until blackened on all sides..

Enclose in paper bag. Let stand 10 minutes. Peel, seed, and slice peppers..

 

Toast coriander and cumin seeds in small skillet over medium heat until

aromatic, about 2 minutes. Cool; grind seeds finely in spice mill.

 

Blend walnuts, oil, cilantro, chiles, bell peppers, and ground seeds in

processor until just smooth. Season relish with salt and pepper. Chill up to 1

day.

 

Makes about 2 cups.

 

Author: Bill Granger

Source: Bon Appétit, May 2007

Formatted by Chupa Babi: 04.23.08

 

ChupaNote: this is a family favorite turned into a quicke recipe by using

prepared jarred red peppers. I think the ones packed in olive oil have a firmer

texture, but thats just me. I've blanced the red peppers and used them that way

for more crunch too.

 

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