Quick-pickled pepper relish spices up grilled dishes
No time to pick a peck of pickled peppers? Stir up a batch of quick stovetop relish for a fancy little cookout condiment. It goes just as well with virtuous grilled fish, charred eggplant or sizzling squash as it does with brats, burgers and dogs.
Two kinds of vinegar might seem excessive, but the combination gives just the right amount of tangy backbone to the sweet peppers.
Red Pepper Relish
1 pound (about 2 large) red bell peppers, cored, seeded, and diced into rough 1/4-inch cubes
1 medium chile pepper, like Fresno, jalapeno, or other spicy pepper, cored, seeded and minced (optional)
1 teaspoon minced fresh oregano, or 1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
Stir the peppers (both bell and spicy, if using), oregano and salt together in a large bowl.
Heat the oil in a large skillet over medium heat, then stir in the peppers. Cook, stirring occasionally, until the peppers are soft and translucent, 5 to 7 minutes. Add the vinegars and cook for 3 to 4 minutes more until the vinegar has been absorbed and the peppers are starting to caramelize at the edges.
Transfer the relish to a heat-proof container and cool to room temperature before serving. Makes about 1 1/2 cups of relish.
Recipe notes: The relish can be made up to three days ahead. Store in the refrigerator and bring to room temperature before serving.
Per serving (per 2 tablespoons): 21 calories; 1 g fat (0.2 g saturated fat; 43 percent calories from fat); 2 g carbohydrates; 1.5 g sugar; 0 mg cholesterol; 84 mg sodium; 0.3 g protein; 1 g fiber.