Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1 Red pepper
1 Tomato (red or yellow)
1 Fennel bulb
1 sm Onion, skin intact
1/4 c Olive oil
1/4 c Red wine vinegar

Roasting the vegetables first gives an extra dimension to the flavors
in this relish, and the crunchy, slightly licorice taste of the
fennel is a pleasant surprise. From Leah Bergen.

Roast all the vegetables in a 400 degree F. oven for 35 to 45 minutes.

Remove the skin from the pepper, tomato and onion. Discard the pepper
core and seeds; trim any tough outer leaves from the fennel, and trim
the base.

Dice vegetables into small relish-size bits and put in a clean glass
jar. Cover with the vinegar and olive oil and refrig- erate. Will
keep 7 to 10 days refrigerated.

Uses: This delicious relish seems to go with everything from stuffed
pasilla chiles to poached salmon and steamed Blue Lake beans.

Makes 1 1/2 pints.

PER TABLESPOON: 20 calories, 0 g protein, 1 g carbohydrate, 1 g fat
(0 g saturated), 0 mg cholesterol, 2 mg sodium, 0 g fiber.

From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.

Posted by Stephen Ceideburg

Browse by categories