Italian Roasted Red Pepper Relish
Italian Roasted Red Pepper Relish is a delicious condiment to serve with an antipasto platter. Fresh roasted red peppers, garlic, basil and mild pickled pepper rings make up this easy, versatile and colorful dish. Takes minutes to make by using already roasted red peppers.
Make it mild, make it spicy. The choice is yours.
This relish is one of my oldest recipes that I published first back in 2014. I’ve made a couple of updates (which makes it so much better) along with (much) better pictures.
It always makes an appearance when I serve antipasto, which is my favorite way to eat. A bit of this, bit of that, it’s just fun especially when entertaining.
Along with Mushroom Pâté (< recipe link) a combo of Italian meats, cheeses, pickles, these 2 dishes give a the antipasto a homemade feel instead of just a collection of store bought items. The relish and pâté taste really good together.
After researching roasted red pepper recipes, I come to find that this recipe is similar to the Serbian relish ajvar (pronounced aye-var). The Ajvar comes with the addition of eggplant minus the pepper rings like I added to my recipe. You learn something new every day.
Spicy options: This relish is not spicy. If you want to spice it up, mix in some red pepper flakes or red chili peppers before blending.
The quick and easy answer is, chutney is a relish made with fruits instead of vegetables.
Red Pepper Relish Uses
Crostini, bruschetta, sandwiches, use as a dip, top a burger, use on grilled meats and fish.
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14 Comments on “Italian Roasted Red Pepper Relish”
How long can you keep this in the refrigerator?
In a well sealed container it should last at least 2 weeks. Let me know if you have any other questions. Enjoy.
I’m really looking forward to making this. I wonder if you can tell me more about the spicy pickled pepper rings as I am unfamiliar with these
I don’t know where you are in the world, but they are jars of sliced banana peppers than have been pickled. You could really add any pickled pepper that you like, mild or spicy. I hope this helps, let me know if you have any more questions and enjoy 🙂
So easy and so good. I added chopped green olives.
This is a delicious idea. I should try this for my husband who loves olives.
In step 2 it talks about mixing sugar and vinegar together but it doesn’t specify how much sugar to mix in.
You’re right. Thank you for noticing my technical glitch there, I’ve corrected it (it is 1 teaspoon). Please come back and let me know if you tried the recipe and how you liked it 🙂
I found a new favorite condiment. I made this for charcuterie and added a red chili pepper per my husbands instructions and the kick was just enough. Love the flavor of the basil and I will try it with the mushroom pate next time.
I love to spice it up as well. Thank you for the feedback.
This sounds great for the weekend…and I must check out the mushroom recipe as well.
yummmmmmmmmmmmmm! I can’t wait to try this
Ah yes, the perfect sour bite to cut through the mushroom pate! Or maybe I’d just eat it plain. Because that’s how I roll. 🙂 Such a beautiful little platter of goodies you have there!
Thank you my dear 🙂