Red Pepper & Basil Relish
Red Pepper & Basil Relish
In this dish, I roast the red peppers in the oven for a light, smoky flavor that pairs well with the creaminess of an emulsified sauce. This relish can be made up to a day in advance, and would be lovely as a mezze with crostini, as an accompaniment to grilled fish, or alongside pork.
Ingrediënten
- Serves 8 to 10
- 6 red bell peppers
- ¾ cup plus 2 tablespoons extra-virgin olive oil
- 5 cloves garlic thinly sliced
- Salt
- 2 tablespoons sherry vinegar
- 8 small basil leaves or large leaves cut with kitchen scissors
Instructies
- Preheat your oven to 400°F.
- On a baking sheet, toss the bell peppers with 2 tablespoons olive oil until well coated.
- Roast in your oven, turning every 5 to 10 minutes, until each side has lightly blackened, about 30 minutes total.
- Remove the peppers from your oven and set them aside in a large bowl covered with plastic wrap.
- Alternatively, you can wrap them in foil or seal them in a large covered container to trap the steam and cook the inside of the peppers.
- Let them sit in the sealed container until they’ve cooled to room temperature.
- Once cool, tear off and discard the tops, seeds, and skin, reserving any roasting liquid that’s left in the bowl.
- Tear the peppers into 1-inch-wide strips and place them in the bowl along with the roasting liquid.
- Set aside.
- In a large pot on low heat, stir ¾ cup olive oil with the garlic and cook, stirring frequently, until the garlic just begins to brown, 5 to 7 minutes.
- Be careful to keep the heat low, stir often, and keep an eye on things—the high sugar content of garlic means it burns easily.
- Once the garlic has lightly browned, remove the pot from the heat and stir in the red peppers, 1 tablespoon of the roasting liquid, and a pinch of salt.
- Return the pot to the stove on low heat.
- Cook, gently stirring often, until the oil turns the color of Dijon mustard and thickens to form a smooth, silky sauce, about 20 minutes.
- If after 20 minutes the oil shows no signs of thickening, try turning the heat up slightly and continue stirring until the oil emulsifies.
- Stir in the vinegar, basil, and a healthy pinch of salt.
- Taste and add more salt if desired.
- Remove the pan from the heat and let the relish come to room temperature.
- Give everything a good stir before serving.
- Serve immediately, or store the relish in an airtight container in your refrigerator for up to 2 days.
