Spicy Red Pepper Tomato Relish

This spicy red pepper tomato relish is a great condiment for grilled meats, over toasted bread, or as a dip with crackers.

Course Dressing

Cuisine Greek

Prep Time 15

Cook Time 30

Servings servings / two tablespoons per serving

Calories 53kcal

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.

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.

Nutritional Info – Please remember the nutritional information provided is only an estimate and can vary based on the products used.