My youngest gal told me this morning that I talk about food all the time. Really?
This, after my subtle launch into why we don’t consume sugary chocolate cupcakes on an empty morning tummy. (can you see her eyes rolling?) I know, I know, once in a while we just have to have a sweet for breakfast. I promise, I’m not a complete food ogre.
I am a bit obsessed with good food however, and totally in love with mini peppers. I could eat them by the bucket full. We picked up these divine little peppers at the Port Townsend Farmer’s Market. And of course I had to snap a few pictures to share.
These little peppers are perfect for salads, snacking or stuffed as an appetizer. But I like them best roasted.
After roasting the first batch, I think I ate half the peppers off the baking sheet. Well, I know I did. Because I had to run to my local market for more peppers.
After roasting the second batch of mini peppers I only snacked on two (so yummy right out of the oven!) and the rest went straight into the relish.
Then Ranger Craig came into the kitchen while I was grilling the salmon and “sampled” the relish. Several times. I started to wonder if we’d have any relish left for the salmon!
I was not going back to the market a third time. I’ve done that. It’s so embarrassing.
We ended up with just enough relish to serve with two pieces of salmon (we should have had enough for four pieces). It was delicious.
Perfectly roasted and sweet with a hint of fresh basil and subtle tang of balsamic vinegar. It’s going to be a tasty summer!
Roasted Mini Pepper and Fresh Basil Relish
Serves 4
Ingredients
16 oz Mini Sweet Peppers
1 heaping tablespoon chopped or chiffonade fresh basil, plus extra for garnish
Dash of olive oil
Dash of good quality balsamic vinegar
Salt and Pepper to taste
Directions
To Roast the Peppers
Preheat the oven to 400F.
Line a baking sheet with parchment paper or aluminum foil. Brush the foil or parchment with a little oil so the peppers won’t stick.
Place the peppers on the baking sheet, pop them in the oven and let them roast. This should take about 15-20 minutes depending on how crisp tender or tender you like them. I personally like my peppers very soft and toasty.
Once the peppers are done let them cool for a few minutes.
Pull the stem from each pepper and dice. No need to skin or seed the peppers as we’re using the whole pepper for this relish.
Once the peppers are diced, add the fresh basil, dash of olive oil and balsamic vinegar and season with salt and pepper. Gently toss and taste for seasoning.
Serve with grilled salmon or chicken. Or toss with fresh greens and feta cheese for a delightful summer salad!
Love the relish!
Thank you! It really is a tasty one and perfect for our Alaskan salmon or even grilled chicken. Have a fabulous day!
I would definitely try to make this dish! It look so delectable!
By the way, if you have time, please like this page or take a look at the recipes too: https://www.facebook.com/pages/Recipes-for-Food/148457685283878
Thanks!
Thank you!
Yum! I’ll definitely have to try this. We love the mini peppers too. My fave is to just toss several on the grill. No prep, just washed. Quick easy veggie to go with our summer grilling.
Jodi we love them grilled too! And so easy and so yummy! Enjoy the day friend!
Mini peppers must be so sweet and even more so when roasted. I think the best recipes are the ones that get devoured before they make it to the plate! xo Smidge
So true! Happens often at my house. 🙂
The relish sounds tangy and bright – perfect for salmon!
Thanks Bill! It’s delicious and really works well with the intensely flavored salmon.
The colours in your relish just jump right off the screen Karista — gorgeous! I’ll have to give it a try this summer, especially since I eat salmon so often. Your photos of Port Townsend really make me miss the west. I lived in Vancouver, Canada for seven years and we used to drive down to Washington once in a while — I even flew down once with a friend of a friend who was a pilot.
Sometimes you just have to double up your shopping! Sounds delicious 🙂
Haha! So true. Its a delightful relish that would work well with most anything. Happy Cooking 🙂
The colours in that salsa just jump off the screen — gorgeous! Your lovely pictures of Port Townsend really make me miss the West. I lived in Vancouver, Canada for seven years and I did lots of exploring in Washington. We even flew down once with a friend of a friend who was a pilot. So fun!
Such beautiful color on that relish. Wonderful meal – making me hungry ahead of lunch!!
🙂 Thank you. Glad I could give you an appetite!
I’m fairly certain you could make bean-dip sprinkled with pickles look appetizing, Karista. Everything, my goodness, everything you make looks so incredibly GOOD!
I love the pictures of you standing by the marina. What a lovely day that must have been. I hope you and Ranger Craig enjoyed yourselves.
Love to you,
C
P.S. Oh, and you should never feel guilt/shame/embarrassment over retuning to the store multiple times. I think, ahem, that our minds are operating at such great speeds, the trivial things tend to slip right on out. 🙂
Hmmm… bean dip sprinkled with pickles, actually that doesn’t sound too bad. Haha! Truly! The little jaunt over to Port Townsend was so fabulous. Ranger Craig and I love to kick around old bookstores, sample the local brews, walk the beach and of course dine on delicious food. He tried talking me into kayaking the bay while we were there but I was not dressed for our frigid waters. LOL!
I hope you are doing well my friend and that life is great!! You’ve been in my thoughts of late… and in my prayers. 🙂 Hugs!
The best testament to ones cooking is the remainders of what’s left at the end of the meal! Obviously your food is incredible because you were running out of those ingredients beforehand & hubby was getting stuck into it with glee! It just looks so healthy & tasty too!
🙂 Thank you! Yes, the roasted peppers all by themselves were divine, but even better in the relish. Yum! Have a fabulous weekend!
I have seen the mini peppers in the market but haven’t bought any. You know what I will be buying on my next trip to the store. It looks like you had a great day and a delicious meal.
Thanks Karen! The mini peppers are so flavorful and a bit sweeter than the larger peppers. They’re great grilled or roasted served as a side or in a recipe. As you can tell we love our peppers. LOL! Have a most delicious weekend!
I love relishes and salsas over fish and this one looks great! Will have to try it out.
Thanks Bryan! I too love relishes and salsas paired with meats and fish. Makes a fresh quick and of course delicious meal. 🙂 have a great weekend!
Loved this, friend! Will make your relish soon, doubtlessly. Heehee… I’ve made multiple single day trips to the grocery before… but for something slightly more guilty than peppers. Chocolate, perhaps 😉
Thanks Deb! And I think multiple trips to the grocery for chocolate is absolutely acceptable! LOL!
Beautiful dish that sounds as good a it looks!
Thanks Richard! Happy Cooking 🙂
That looks so divine! Your pictures are fabulous.
Thank you! I prepared it again tonight! I’m so hooked. 🙂
So nice to meet you at blogher ~ thanks for sharing your beautiful city with us!
Donna lovely to meet you both as well!! Hope you had a delicious visit to our grand city. 🙂
Wow I love the flavors on this relish, definitely a perfect pair for that salmon
Thanks Raymond! I love the taste of this relish so much I believe I could eat it without the salmon. 🙂
Brilliant. This recipe fits in beautifully with our Anti-Cancer diet, and with your permission will ReBlog it! My bf adores peppers, so this will be our next Salmon topping. Cheers!
Thank you! Absolutely! I’d be honored to have you re-blog the recipe. Love your blog and can’t wait to have a moment to browse. I love what you’re doing and what your blog is about!!
Thank you Karista! What sweet words. I appreciate them. Will reblog and look forward to more from you.
Be Well.
Reblogged this on Cooking Up the Cure and commented:
Had to reblog this wonderful recipe with antioxidant-filled peppers and sumptuous Salmon. Thanks to Karista.