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Roasted Pepper Relish

About 2 cups


Dairy Free Gluten Free Vegan Vegetarian

Nutritional Facts Per Serving

0.7 g
3.7 g
0.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 66
  • Fat 0.8 g
    • Saturated   0.8 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   178 mg
  • Carbohydrate 3.7 g
    • Fibre   0.9 g
    • Sugars  
  • Protein 0.7 g
    • Vitamin A 7 %
    • Vitamin C 115 %
    • Calcium 1 %
    • Iron 4 %


Preheat the oven to 400 degrees F. Place the peppers in a parchment paper-lined baking pan. Roast, turning once or twice, until the peppers begin to char and blister, about 25 to 30 minutes. Set the peppers on a plate, cover with foil and cool to room temperature.

Peel the peppers; the skin should just slip off. Cut each pepper in half and remove the seeds. Slice the peppers into strips and place in a bowl; toss with the remaining ingredients.

Recipe Options: Spice up the relish by mixing in a pinch or two of crushed chili flakes. Use green olives in this recipe instead of black, or use a mix of both. Save yourself some time by slicing up the ready to use roasted peppers that are available in our deli department.

Serving Suggestions

For a tasty and simple appetizer, make some Parmesan toasts to spoon the relish on to. To make them, lightly brush thin slices of baguette with olive oil and set on a baking sheet. Top each slice with about a teaspoon of freshly grated Parmesan cheese. Bake in a 375°F oven for 6 to 8 minutes, or until light toasted. Top the Parmesan toasts with a spoonful of the relish and garnish with basil leaves.

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