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Smoky Pimento Relish
© Tina Rupp

Smoky Pimento Relish

  • SERVINGS: Makes 2 cups
  • FAST
  1. 1/2 cup oil-packed sun-dried tomatoes, drained
  2. 1/4 cup extra-virgin olive oil
  3. 3 canned chipotles in adobo, stemmed
  4. 1 garlic clove
  5. 1/2 teaspoon caraway seeds
  6. 1 cup roasted red peppers
  7. Salt
  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.
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