September 20, 2020

Spicy Red Bell Pepper Condiment

This is a delicious little condiment to keep on hand. Not really a relish, or a salsa but something in between.

The main ingredient is roasted sweet red bell peppers bathed in olive oil that is infused with garlic and dried chili pepper. You control the heat, make it as mild or hot as you like.

You can grill or roast the red peppers, or use store bought roasted peppers from a jar to save time.

It’s so versatile, you can eat it on practically anything.

Serve it on top of toasted or grilled bread as an appetizer
Mix some into cream cheese, or goat cheese to make a spread or dip
Spoon over chicken, or fish for a spicy chunky sauce
Use it in like a relish on any type of burger
Spice up some scrambled eggs with a spoonful or two on top
Stir some into a tomato sauce or vegetable soup to kick up the flavour and heat.

Spicy Red Bell Pepper Condiment

So delicious and versatile you will want to eat it on everything!

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Appetizer, Condiments

Cuisine: Canadian, Mediterranean

Keyword: condiments, easy, flavourful, spicy

Servings: cup

Calories: 606kcal

Ingredients

3 red bell peppers (use store bought peppers in a jar if you prefer)
2 garlic cloves
1 to 2 dried chili or more to taste
1 anchovy fillet
1/4 cup olive oil
2-3 sprigs of thyme (optional)

Instructions

Preheat the oven or grill to 450 degrees F. Cut the peppers in half and remove the stems, seeds and membranes.
Note: If using store bought peppers skip this step and go directly to step 4
If Grilling: Lay the directly on the grill, skin side down. Grill until the skins are blackened and have collapsed, about 10 -15 minutes
If Roasting: Lay the peppers on a foil-lined baking sheet,cut side down and roast for 15-20 minutes or until the skins are very dark and have collapsed.
Let the peppers cool until comfortable enough to handle and then peel the skins off and discard them.
TIP: place the peppers in a paper bag or a bowl covered in plastic wrap to steam for about 10 minutes helps loosen the skin.
Chop the peppers into 1/4 inch pieces. Place into a saucepan with the olive oil, garlic anchovy and the dried chili.
TIP: if you aren't sure how hot and spicy you want the end product to be only put one chili in to start.
Cook the pepper mixture over low heat, stirring occasionally, until the garlic is very soft and the anchovy has melted into the oil, about 15 minutes. You want the mixture to cook slowly, not boil, so the garlic braises in the oil, but does not brown or burn.
Taste the oil half way through, add another chili if needed, keeping in mind the chili will continue to infuse into the oil after cooking.
Once the garlic is soft, remove the mixture from the heat and add a couple sprigs of thyme if using. Let the mixture cool, and place into an air tight container. Add a little more olive oil to cover if needed.