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.
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!
- 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
- 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.
This is the weight of the peppers alone, without the liquid
Serving Size:1/4 cup
Amount 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