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Roasted-Red-Pepper Relish
Provided by: Chef Rebecca Charles
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Ingredients
3 red bell peppers, roasted, peeled, and cut into 1/2-inch dice1/2 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