Wednesday, June 6, 2007

Red and Yellow Pepper Relish

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 large yellow onion, halved lengthwise and thinly sliced
  • 1 red bell pepper, cut into 1/2-inch dice
  • 1 yellow bell pepper, cut into 1/2-inch dice
  • 1/3 cup coarsely chopped pitted Kalamata olives
  • 1 tablespoon Dijon mustard
  • 1 large clove garlic, peeled and chopped
  • salt
  • pepper

Combine butter and oil in a large, heavy skillet over medium-high heat. When hot, add onion and cook, stirring, until softened and golden, about 5 minutes. Add bell peppers and saute, stirring, until just tender, about 3 minutes. Add olives, mustard, and garlic and stir 1 minutes. Remove from heat, taste, and season with salt and pepper. Transfer relish to a bowl and cool. If not using immediately, cover and refrigerate. Bring to room temperature before serving. (Relish can be prepared 2 days ahead.)

Makes 2 cups

from The Big Book of Backyard Cooking

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