* Exported from MasterCook *
Roasted Red Pepper Relish with Capers and Breadcrumbs
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 garlic cloves -- minced or grated to a pulp on an Microplane grater
1 tsp. minced fresh thyme
1 tsp. sugar -- plus more as needed
2 Tablespoons white wine vinegar
5 Tablespoons extra-virgin olive oil
Salt and ground black pepper
4 large red bell peppers
3 Tablespoons finely minced pepperoncini chiles
2 Tablespoons capers
1/4 cup chopped flat-leaf parsley
3/4 cup panko breadcrumbs -- lightly toasted in dry skillet
In a mixing bowl, whisk together the garlic, thyme, sugar, vinegar, olive
oil, and salt and pepper to taste; set aside.
Adjust an oven rack as close as possible to the broiler and heat the
broiler. Quarter and seed the peppers, remove the ribs, and spread into a
single layer on a rimmed baking sheet. Roast the peppers until evenly
blackened, but not charred, 7 to 12 minutes, depending on the broiler.
Transfer the peppers to a bowl, cover with plastic wrap, and allow to sit
for 10 minutes. Once cool enough to handle, peel and discard the pepper
skins and finely dice the flesh.
Mix the peppers with the herb dressing and blend with the pepperoncini,
capers, and parsley. Adjust seasoning with salt, pepper, and sugar; stir
in breadcrumbs just before serving.
Yield: 2 to 3 cups (8 to 12 one-quarter cup servings)
This relish may be prepared up to 2 days before serving and refrigerated,
though the seasonings should be adjusted and the breadcrumbs reserved
separately.
Jarred roasted peppers may be used in a pinch, but they should be rinsed
first and patted dry on paper towels to remove the flavor of the brine in
which they come packed. You may also need to increase the sugar to balance
the relish's increased acidity.
If they're not stored with other varieties of breadcrumbs, panko
breadcrumbs may be found in the Asian section of your supermarket. If you
can't find them, use any coarse, full-flavored breadcrumbs.
Cuisine:
"Mediterranean"
Source:
"Matthew Card, from the Matthew Card collection"
S(Formatted by Chupa Babi):
"June 2012"
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Per Serving (excluding unknown items): 94 Calories; 7g Fat (65.0% calories
from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
30mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat; 0
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 27260
