Sweet-and-Hot Pepper Relish
Red and yellow bell peppers combine with harissa, a Tunisian hot chili sauce, to make a lively, rustic sauce that is especially good with meaty fish steaks, like tuna or swordfish. Or try it with chicken, zucchini, or string beans. If you don't have harissa, there is an easy solution: dried hot pepper flakes. In other words, heat is an integral part of this relish. Don't just leave it out.
Ingredients
- 2 large red bell peppers
- 2 large yellow bell peppers
- 1 garlic clove
- ½ cup finely diced red onion
- 1 teaspoon harissa or ½ teaspoon dried hot pepper flakes
- ¼ cup extra-virgin olive oil
- 1 ½ cups crushed tomatoes
- ¼ cup drained capers
- 3 tablespoons balsamic vinegar
- ¼ cup chopped basil firmly packed
- Salt
- Freshly ground black pepper
Instructions
- Core, seed, and cut the into one-half-inch pieces. Peel, trim, and mince the garlic.
- In a medium skillet, sauté the garlic and onion in the olive oil over medium heat, stirring, until the onion begins to soften and starts to brown.
- Add the diced peppers and harissa. Reduce the heat to low, and cook, stirring occasionally, for 15 minutes. Gently stir in the crushed tomatoes and capers, and cook for 10 minutes more, or until slightly thickened.
- Stir in the vinegar, basil, and salt and pepper to taste. Remove the pan from the heat. Let the relish cool before serving. To store, transfer the cooled relish to a jar, cover, and store in the refrigerator for up to 4 days.
SERVE WITH: Pan-Fried Tuna Steaks