Tasty walnut & roasted red pepper relish to try on tofu, pork, or chicken.
¼ cup walnuts
2 red bell peppers (about 1 lb.)
1 clove garlic, grated
1 tablespoon finely chopped fresh mint
1 tablespoon EVOO
1 teaspoon paprika
¼ teaspoon hot cayenne pepper
½ teaspoon (or more) fresh lemon juice
½ teaspoon balsamic vinegar
S&P to taste
Preheat oven to 350°. Place walnuts in a small bag and crush a bit with a mallet (I prefer this method over chopping on a cutting board). Toast walnut pieces on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Allow to cool.
Heat broiler. Broil bell peppers on a broile rproof rimmed baking sheet, turning occasionally, until softened and skins are blackened in spots, 20–25 minutes. Transfer bell peppers to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel peppers, seed, and chop. Toss bell peppers, garlic, mint, oil, paprika, cayenne, lemon juice, vinegar, and walnuts in a small bowl; season with S&P.
We had our relish atop dry fried tofu and a quinoa, black bean & spinach salad. Very fall, very yum.