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.
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.
This relish is one of the components that 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 below) 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.
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.
Spice 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.
What is the difference between relish and chutney?
The quick and easy answer is, chutney is a relish made with fruits instead of vegetables.
Red Pepper Relish Uses
Crostini, sandwiches, use as a dip, top a burger, use on grilled meats and fish.
If you’ve tried this Italian Roasted Red Pepper Relish or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!
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Italian Roasted Red Pepper Relish
Fresh roasted red peppers, cornichons and mild pickled pepper rings.
Ingredients
- 2 tablespoons olive oil
- 1 garlic clove, peeled
- 16 ounces roasted red peppers, drained * see note
- ¼ cup mild or spicy pickled pepper rings
- 1 teaspoon fresh basil
- 2 teaspoons white wine vinegar
- 1 teaspoon granulated sugar
- Small pinch salt & black pepper
Instructions
- To a small saucepan, add the olive oil over medium low heat. Add the whole garlic clove and cook until it is evenly brown. Remove the garlic from the oil, keep 1 tablespoon of the oil. Save the rest for salad dressing.
- To a blender or food processor, add the red peppers, garlic, pepper rings, basil, pulse until chopped. Mix the vinegar and sugar together and add to the blender along with 2 teaspoons of the olive oil from the browning of the garlic. Blend until combined, but not smooth.
- Transfer to well sealed containers and refrigerate for up to 4 days.
Notes
This is the weight of the peppers alone, without the liquid
Nutrition Information:
Yield:
4Serving Size:
1/4 cupAmount Per Serving: Calories: 124 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 36mg Carbohydrates: 8g Fiber: 2g Sugar: 5g Protein: 1g
Karalyn says
In step 2 it talks about mixing sugar and vinegar together but it doesn’t specify how much sugar to mix in.
Janette says
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 🙂
Gabrielle says
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.
Janette says
I love to spice it up as well. Thank you for the feedback.
Pam @ over50feeling40 says
This sounds great for the weekend…and I must check out the mushroom recipe as well.
Katherines Corner says
yummmmmmmmmmmmmm! I can’t wait to try this
Meggan Hill says
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!
Janette Fuschi says
Thank you my dear 🙂