My youngest gal told me this morning that I talk about food all the time. Really?
This, after my subtle launch into why we don’t consume sugary chocolate cupcakes on an empty morning tummy. (can you see her eyes rolling?) I know, I know, once in a while we just have to have a sweet for breakfast. I promise, I’m not a complete food ogre.
I am a bit obsessed with good food however, and totally in love with mini peppers. I could eat them by the bucket full. We picked up these divine little peppers at the Port Townsend Farmer’s Market. And of course I had to snap a few pictures to share.
These little peppers are perfect for salads, snacking or stuffed as an appetizer. But I like them best roasted.
After roasting the first batch, I think I ate half the peppers off the baking sheet. Well, I know I did. Because I had to run to my local market for more peppers.
After roasting the second batch of mini peppers I only snacked on two (so yummy right out of the oven!) and the rest went straight into the relish.
Then Ranger Craig came into the kitchen while I was grilling the salmon and “sampled” the relish. Several times. I started to wonder if we’d have any relish left for the salmon!
I was not going back to the market a third time. I’ve done that. It’s so embarrassing.
We ended up with just enough relish to serve with two pieces of salmon (we should have had enough for four pieces). It was delicious.
Perfectly roasted and sweet with a hint of fresh basil and subtle tang of balsamic vinegar. It’s going to be a tasty summer!
Roasted Mini Pepper and Fresh Basil Relish
16 oz Mini Sweet Peppers
1 heaping tablespoon chopped or chiffonade fresh basil, plus extra for garnish
Dash of olive oil
Dash of good quality balsamic vinegar
Salt and Pepper to taste
To Roast the Peppers
Preheat the oven to 400F.
Line a baking sheet with parchment paper or aluminum foil. Brush the foil or parchment with a little oil so the peppers won’t stick.
Place the peppers on the baking sheet, pop them in the oven and let them roast. This should take about 15-20 minutes depending on how crisp tender or tender you like them. I personally like my peppers very soft and toasty.
Once the peppers are done let them cool for a few minutes.
Pull the stem from each pepper and dice. No need to skin or seed the peppers as we’re using the whole pepper for this relish.
Once the peppers are diced, add the fresh basil, dash of olive oil and balsamic vinegar and season with salt and pepper. Gently toss and taste for seasoning.
Serve with grilled salmon or chicken. Or toss with fresh greens and feta cheese for a delightful summer salad!