Roasted Red Pepper & Black Olive Relish
This is a simple but delectable way to dress up grilled fish, chicken, steak or pork chops. It’s also great tucked into grilled cheese sandwiches, piled on burgers or dolloped over grilled or roasted vegetables.
Servings: 1 heaping cup
Ingredients
- 2 tablespoons extra virgin olive oil , divided
- 1 small shallot , minced
- 1 large garlic clove , minced
- 1 teaspoon finely chopped fresh thyme
- Sea salt and freshly ground black pepper
- ¾ cup finely chopped jarred roasted red pepper (about 1 ½ big peppers)
- ¼ cup pitted Kalamata olives , finely chopped
- 1 tablespoon drained capers
- 2 tablespoons finely chopped parsley
- 2 teaspoons fresh lemon juice
Instructions
- Pour 1 tablespoon of the olive oil in a small skillet and add the minced shallot, garlic and thyme. Season with a pinch of salt and pepper. Cook over medium-low heat, stirring occasionally, until the shallots and garlic are softened, about 5-6 minutes. Transfer to a bowl. Add the chopped roasted red peppers, Kalamata olives, capers, parsley, lemon juice and remaining tablespoon of olive oil. Taste and add a bit of salt and pepper, if needed. Do Ahead: The relish can be stored for up to 5 days in the refrigerator. Bring to room temperature before serving.