Smoky Pimento Relish Recipe

Cooking Directions

• STEP 1.Preheat the broiler and place the red peppers on a baking sheet. Broil until the skin is charred and blistered, turning occasionally.
• STEP 2.Transfer the peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skin.
• STEP 3.Peel off the skin, remove the seeds and stems, and chop the peppers into small pieces.
• STEP 4.In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
• STEP 5.Add the chopped peppers, smoked paprika, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
• STEP 6.Remove from heat and let the relish cool. Transfer to a jar and refrigerate for at least 1 hour before serving.
• STEP 7.Serve the smoky pimento relish as a topping for grilled meats, sandwiches, or burgers. It can also be used as a dip or spread.

Cooking Tips

• For a milder relish, remove the seeds and membranes from the red peppers before chopping.
• Adjust the amount of smoked paprika and cumin according to your taste preference.
• The relish can be stored in the refrigerator for up to 1 week.

Storage and Serving

• Store the smoky pimento relish in a sealed jar or container in the refrigerator.
• Serve the relish chilled or at room temperature.
• Use the relish as a condiment for grilled meats, sandwiches, burgers, or as a dip or spread.