Grilled Pepper and Herb Relish
Photography: Eva Kolenko; Food Styling: Robyn Valarik; Prop Styling: Natasha Kolenko
Meet this season's ace-in-the-fridge. The richly flavored combo plays as an appetizer to smear over bread with goat cheese; a topping for grilled fish, chicken, or steak; even a pasta sauce. Any kind of sweet pepper works, and you can change up the vinegar and herbs. But do chop the peppers by hand for a jewel-like texture; a food processor turns them to soup.
How to Make It
Step 1
1
Heat a grill to medium-high (400° to 450°). Grill peppers, covered and turning occasionally, until softened and lightly charred, 7 to 12 minutes, transferring to a medium bowl as done. Let stand until cool enough to handle.
Step 2
2
Pull off pepper skins that come off easily (no need to remove all of them), pull off stems, and swipe out seeds with your hand, working in a strainer over a bowl to catch juices.
Step 3
3
Finely chop peppers, then return to bowl with juices. Stir in oil, vinegar, and marjoram. Season to taste with salt and black pepper.
Step 4
4
Make ahead: Up to 1 week, chilled airtight.
Ingredients
1 1/2 pounds bell peppers or pimientos, or 2 lbs. frying peppers such as Cubanelle, Gypsy, or Jimmy Nardello (see “Pick of the Peppers,” below.)
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar, wine vinegar (red or white), or Champagne vinegar
2 tablespoons coarsely chopped fresh marjoram, oregano, or basil leaves
About 1 tsp. kosher salt
About 3/4 tsp. freshly ground black pepper
Directions
Step 1
1
Heat a grill to medium-high (400° to 450°). Grill peppers, covered and turning occasionally, until softened and lightly charred, 7 to 12 minutes, transferring to a medium bowl as done. Let stand until cool enough to handle.
Step 2
2
Pull off pepper skins that come off easily (no need to remove all of them), pull off stems, and swipe out seeds with your hand, working in a strainer over a bowl to catch juices.
Step 3
3
Finely chop peppers, then return to bowl with juices. Stir in oil, vinegar, and marjoram. Season to taste with salt and black pepper.
Step 4
4
Make ahead: Up to 1 week, chilled airtight.
