PEPPER AND TOMATO RELISH
Set oven to broil. Halve the red and green peppers and place on broiler pan in oven about 4 inches from heat. Turn frequently, cooking about 15 - 20 minutes. Transfer to a bowl, cover and let steam 10 minutes. Peel, seed and slice peppers. Set aside.
Heat the Pacifica Tuscan Herb Avocado Oil in a large skillet over medium heat. Add sliced onions and sauté until tender, about 15 minutes. Add tomatoes and garlic and sauté another 5 minutes. Add peppers to skillet, continue to sauté for 3 minutes. Toss in cilantro, vinegar and season with salt and pepper. Serve at room temperature with grilled chicken or roast pork.
Heat the Pacifica Tuscan Herb Avocado Oil in a large skillet over medium heat. Add sliced onions and sauté until tender, about 15 minutes. Add tomatoes and garlic and sauté another 5 minutes. Add peppers to skillet, continue to sauté for 3 minutes. Toss in cilantro, vinegar and season with salt and pepper. Serve at room temperature with grilled chicken or roast pork.
All contents and photography © 2007-2008 Pacifica Culinaria, Inc.
What you need:
- 1 Large Yellow Onion, Sliced
- 3 Large Red Bell Peppers
- 3 Large Green Bell Peppers
- 4 Tablespoons Pacifica Tuscan Herb Avocado Oil
- 3/4 Pound Tomatoes, Seeded, Chopped
- 4 Large Garlic Cloves, Finely Chopped
- 1/4 Cup Chopped Fresh Cilantro
- 1 Tablespoon Red Wine Vinegar