Makes about 3 cups.

INGREDIENTS

  • 3large red bell peppers
  • 3large green bell peppers
  • 6tablespoons olive oil3/4pound plum tomatoes, seeded, chopped
  • 6large garlic cloves, finely chopped
  • 1/4cup chopped fresh cilantro
  • 1tablespoon red wine vinegar

    DIRECTIONS

    Bell pepper and tomato Relish
    Use this versatile relish alongside roast chicken or pork, or as a pizza topping.Preheat oven to 400°F. Brush bell peppers with 2 tablespoons oil; arrange on baking sheet. Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes. Cool peppers 10 minutes. Peel, seed and slice peppers.


    Heat remaining 4 tablespoons oil in large skillet over medium-high heat. Add tomatoes and garlic. Sauté until tomatoes soften, about 5 minutes. Add peppers to skillet; sauté about 3 minutes. Add cilantro and vinegar. Season with salt and pepper. Serve at room temperature.