Red Pepper-Walnut Relish Recipe

Red Pepper-Walnut Relish Recipe

  • 1/4 cup walnuts
  • 2 red bell peppers (about 1 pound)
  • 1 garlic clove, grated
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon olive oil
  • 1 teaspoon (or more) Aleppo pepper or 1/2 teaspoon hot smoked Spanish paprika
  • 1/2 teaspoon (or more) fresh lemon juice
  • 1/2 teaspoon pomegranate molasses or balsamic vinegar
  • Kosher salt, freshly ground black pepper
  1. Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool; coarsely chop.
  2. Heat broiler. Broil bell peppers on a broiler-proof rimmed baking sheet, turning occasionally, until softened and skins are blackened in spots, 20–25 minutes. Transfer bell peppers to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel peppers, seed, and chop.
  3. Toss bell peppers, garlic, mint, oil, Aleppo pepper, lemon juice, pomegranate molasses, and walnuts in a small bowl; season with salt, black pepper, and more Aleppo pepper and lemon juice, if desired.
  4. DO AHEAD: Relish can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
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