roasted red pepper relish

this incredible condiment is perfect alongside a beef tenderloin or red snapper – or as a tapas with some smoked cheese and grilled bread! enjoy – v

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  • 2 red peppers, roasted (may use good quality peppers from a jar – rinse and pat dry)
  • 3 T olive oil
  • 1 small red onion, thinly sliced
  • 4 cloves garlic, minced with kosher salt
  • 3 T sugar
  • 1/2 dry mustard
  • pinch of crushed red pepper flake
  • 3 T cider vinegar
  • Fresh parsley, chopped to serve
  • kosher salt

Dice peppers into small pieces; heat 2 T oil in large skillet over medium-high heat; Saute peppers for 2 minutes, add garlic and onion, cook until soft.  In a small bowl, combine sugar, mustard, red pepper flake and pinch of kosher salt; add vinegar and stir until sugar dissolves; add to sautéed vegetables, cooking until liquid has evaporated. Place in serving bowl, sprinkle with parsley and extra olive oil, if desired.

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