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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.

Viewed from overhead on a charcuterie plate

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.

Pate in a storage jar

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.

Roasted red pepper relish in a bowl with crusty bread, pickles and cherry tomatoes

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.

What is the difference between relish and chutney?

The quick and easy answer is, chutney is a relish made with fruits instead of vegetables.

Italian roasted red pepper relish on a crostini

Red Pepper Relish Uses

Crostini, bruschetta, 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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Yield: 2 cups

Italian Roasted Red Pepper Relish

Roasted red pepper relish in a bowl with crusty bread, pickles and cherry tomatoes

Fresh roasted red peppers, garlic, basil and mild pickled pepper rings make up this easy, versatile and colorful dish.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 garlic clove, peeled
  • 16 ounce (454 grams) jar roasted red peppers, drained
  • ¼ cup mild or spicy pickled peppers. sliced * see note
  • 1 teaspoon fresh basil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon granulated sugar
  • Small pinch salt & black pepper

Instructions

  1. 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.
  2. 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.
  3. Transfer to well sealed containers and refrigerate for up to 4 days.

Notes

These can be any pickled peppers that you like.

Nutrition Information

Yield

4

Serving Size

1/4 cup
Amount Per Serving Calories 124Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 36mgCarbohydrates 8gFiber 2gSugar 5gProtein 1g
© Culinary Ginger
Cuisine: Italian / Category: Side dishes