Tastes of Summer 2002: Barbecue


  Roasted-Red-Pepper Relish

The Chef
REBECCA CHARLES of Pearl Oyster Bar

Servings
Serves 4.

Ingredients
3 red bell peppers, roasted, peeled, and cut into 1/2-inch dice
1/2 cup sun-dried tomatoes, quartered
1/2 pint yellow cherry or pear tomatoes
1 cup of fresh basil leaves, chopped
3 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Cooking Instructions
Toss the roasted peppers with the sun-dried tomatoes. Slice the fresh tomatoes, some in half and some in quarters, and add to bowl. Add the basil, vinegar, and oil, and mix. Season to taste with salt and pepper. Allow the relish to macerate for about an hour before serving.



Best With
Charles's Perfect Grilled Fish Steak.

 

 
 
   
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