VEG COOKING FOR EVERYONE: Pepper Relish With Anise Seeds

[Guest guest]

Deborah Madison says this about relishes:

 

Relishes

As their name implies, relishes lend a pleasing, zestful element to a plate

of food. They don't last quite as long nor are they as vinegary as

pickles, although they can be canned and are sometimes lightly pickled. I

think of relishes as fresh and spritely condiments, whether they're raw or

cooked. Some relishes are at their peak for but a few hours while others

can linger for weeks and even months in the refrigerator, to be brought out

at a moment's notice.

 

 

* Exported from MasterCook *

 

Pepper Relish With Anise Seeds

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 77

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound bell peppers

(a variety of colors)

3 large garlic cloves

Salt and freshly milled pepper

3 tablespoons extra virgin olive oil

1 bay leaf

1 red onion -- finely diced

1/2 teaspoon fennel or anise seeds

1 tablespoon tomato paste

1 tablespoon red wine vinegar

1 tablespoon chopped basil or parsley

 

Makes 2 cups

 

A great side dish or topping for crostini, this pepper melange can also

find its way into frittatas, pizzas, and pasta salads or he spooned over

polenta and tofu. It keeps, refrigerated, for a week or more.

 

Seed and finely dice the peppers. Pound the garlic with 1/4 teaspoon salt

until mushy. Heat the oil with the bay leaf in a medium skillet over

medium heat. Add the onion and fennel seeds and cook for 5 minutes,

stirring occasionally. Add the garlic and peppers, lower the heat, and

cook for 10 minutes. Stir in the tomato paste, add a few tablespoons

water, then cover and cook until the peppers are tender, 5 minutes

more. Add the vinegar, raise the heat to high, and reduce until

syrupy. Taste for salt, season with pepper, and stir in the basil. Serve

warm, at room temperature, or chilled.

 

 

- - - - - - - - - - - - - - - - - -