This red pepper tomato relish has a spicy flavor enhanced with garlic, fresh oregano, and a small red chili. It goes well with everything as a condiment for grilled meats, over toasted pita bread, in souvlaki, or as a dip with your favorite crackers.
If you love this red pepper tomato relish, you will also love this tzatziki dip, spicy whipped feta dip or saganaki – fried cheese with tomato-pepper chutney!
Why this recipe sings
This red pepper tomato relishes tastes fresh and has a nice kick that can be tame or ramped up to taste. It is easy to make and is versatile, can be served with nearly any fish or other protein-based dish, and can also be offered alongside tzatziki or with hummus and pita. It can also serve as a fish, chicken, or meat marinade. I love to scoop a full tablespoon over grilled pitas with melty mozzarella cheese.
Here is what you need
Tomatoes. Choose ripe tomatoes with firm skin.
Red peppers. We use Florina red peppers. You can use red longhorn peppers or red bell peppers.
A chili pepper. Habanero or jalapeno will also work.
Garlic. It is roasted in its skin and becomes soft and sweet. The garlicky paste is squeezed out of the skin and mixed with the tomatoes and peppers.
Fresh oregano. The fresh leaves are peppery and sometimes a little bitter. Different from the dried version.
Dry oregano, sea salt, and pepper
Red wine vinegar. Substitute with white wine vinegar.
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
This is how you make it
Place the peppers and garlic in a baking pan. Add some extra virgin olive oil, and season with sea salt, freshly ground pepper and dried oregano. I leave the outer leaves of the garlic intact. Bake in a preheated oven of 375°F/ 190°C for about 30 minutes.
Remove peppers from the pan and let them cool until they are easy to handle. Gently remove and discard the skins. This can be done by separating the skin from the flesh with a small sharp spoon or with your hands. I discard most of the seeds but if there are some leftovers I don’t really bother to remove them. Cut the pepper flesh into small pieces. Add to a bowl.
Remove the seeds and most of the juice from the tomatoes and small dice them. Transfer to the bowl.
Squeeze the garlic out of the skins and turn it into a paste. Stir it in the bowl with the tomatoes and peppers. Add one tablespoon of olive oil, and a teaspoon of red wine vinegar, and season with sea salt to taste. Stir everything gently.
It goes well as a condiment for grilled meats, over toasted pita bread, in souvlaki, or as a dip with your favorite crackers.
Check out my Greek pantry staples
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Spicy Red Pepper Tomato Relish
Ingredients
- 3 tomatoes
- 2 longhorn red peppers
- 1 chili pepper
- 2-3 garlic cloves
- ⅓ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- freshly ground pepper
- sea salt
Instructions
- Place the peppers and garlic (with outer leaves intact) in a baking pan. Add 2 tablespoons extra virgin olive oil, and season with sea salt, freshly ground pepper, and dried oregano.Roast in a preheated oven of 375°F/ 190°C for about 30 minutes.
- Remove peppers and garlic from the pan and let them cool until they are easy to handle. Then, gently remove and discard the skins. You can separate the skin from the flesh with a small sharp spoon or with your hands. Cut the pepper flesh into small pieces. Add to a bowl.
- Remove the seeds and most juice from the tomatoes and small dice them. Transfer to the bowl.
- Squeeze the garlic out of the skins and turn it into a paste. Stir it in the bowl with the tomatoes and peppers. Add one tablespoon of olive oil, and a teaspoon of red wine vinegar, and season with sea salt to taste. Stir everything gently.
- Serve this spicy red pepper tomato relish as a condiment for grilled meats, souvlaki, over toasted bread, or as a dip with crackers.
Notes
- You can marinate fish or meat for a day ahead in the fridge and grill it the next day for amazing flavor.
- Make the relish up to a week ahead and keep it in the refrigerator.
Nutrition
