RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Relish, Tomato & Roasted Red Pepper - pareve
2 large roasted red peppers, chopped 8 cloves garlic, peeled, roasted and minced 1 teaspoon plus 2 tablespoons olive oil, divided 1 cup chopped Roma or plum tomatoes 1/2 cup chopped red onion 1/4 cup balsamic vinegar 1 tablespoon red pepper sauce 2 tablespoons fresh chopped parsley Salt and pepper to taste To roast the red peppers: Preheat the grill or broiler. Place red peppers directly on grill or under broiler. Grill or broil peppers, turning often, until their skins are charred. Remove and wrap loosely in foil. Cool about 10 minutes, then remove the charred skin. Core, seed and chop the peppers. To roast the garlic: Preheat the oven to 350 degrees. Toss the garlic cloves with 1 teaspoon olive oil. Wrap loosely in foil and place in oven or directly on grill. Roast for 30 minutes or until garlic is soft. Remove, allow garlic to cool then mince. In a medium bowl combine the roasted peppers and garlic, tomato and red onion. Drizzle in the balsamic vinegar, remaining 2 tablespoons olive oil, red pepper sauce and parsley. Toss to combine. Season with salt and pepper to taste. Serve with the lamb. Makes about 2 cups; From Annabel Cohen Free Press Test Kitchen analysis per 1 tablespoon. 13 calories (70% from fat), 1 grams fat (trace of sat. fat), 1 gram carbohydrate, trace of protein, 3 mg sodium, 0 mg cholesterol, 2 mg calcium, trace of fiber.
