Smoky Pimento Relish

  • Total Time:
  • Servings: Makes 2 cups

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Ingredients

  • 1/2 cup oil-packed sun-dried tomatoes, drained
  • 1/4 cup extra-virgin olive oil
  • 3 canned chipotles in adobo, stemmed
  • 1 garlic clove
  • 1/2 teaspoon caraway seeds
  • 1 cup roasted red peppers
  • Salt

How to make this recipe

  1. In a food processor, pulse the tomatoes with the olive oil, chipotles, garlic and caraway seeds until finely chopped. Add the roasted peppers and pulse to a chunky puree. Season with salt and serve.

Contributed By Photo © Tina Rupp Published June 2009





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