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Roasted Red Pepper Relish with Capers and Breadcrumbs
(recipe, Matthew Card)
This relish may be prepared up to 2 days before serving and refrigerated, though the seasonings should be adjusted and the breadcrumbs reserved separately.
Jarred roasted peppers may be used in a pinch, but they should be rinsed first and patted dry on paper towels to remove the flavor of the brine in which they come packed. You may also need to increase the sugar to balance the relish’s increased acidity.
If they're not stored with other varieties of breadcrumbs, panko breadcrumbs may be found in the Asian section of your supermarket. If you can’t find them, use any coarse, full-flavored breadcrumbs.
- 2 garlic cloves, minced or grated to a pulp on an Microplane grater
- 1 tsp. minced fresh thyme
- 1 tsp. sugar, plus more as needed
- 2 Tbsp. white-wine vinegar
- 5 Tbsp. extra-virgin olive oil
- Salt and ground black pepper
- 4 large red bell peppers
- 3 Tbsp. finely minced pepperoncini chiles
- 2 Tbsp. capers
- ¼ cup chopped flat-leaf parsley
- ¾ cup panko breadcrumbs, lightly toasted in dry skillet
- In a mixing bowl, whisk together the garlic, thyme, sugar, vinegar, olive oil, and salt and pepper to taste; set aside.
- Adjust an oven rack as close as possible to the broiler and heat the broiler. Quarter and seed the peppers, remove the ribs, and spread into a single layer on a rimmed baking sheet. Roast the peppers until evenly blackened, but not charred, 7 to 12 minutes, depending on the broiler.
- Transfer the peppers to a bowl, cover with plastic wrap, and allow to sit for 10 minutes. Once cool enough to handle, peel and discard the pepper skins and finely dice the flesh.
- Mix the peppers with the herb dressing and blend with the pepperoncini, capers, and parsley. Adjust seasoning with salt, pepper, and sugar; stir in breadcrumbs just before serving.
Read more about potluck party planning in Matthew Card's "How to host a potluck."