Red And Yellow Pepper Relish

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

A sauté of sweet bell peppers, onions, and kalamata olives are the primary ingredients in this colorful relish, which has many uses and which can be prepared two days ahead. It is delicious served on grilled burgers, steaks, lamb, or chicken, but would also make a fine topping for crostini.

Ingredients

• 2   tablespoons unsalted butter
• 2   tablespoons olive oil
• 1   large yellow onion, halved lengthwise and thinly sliced
• 1   red bell pepper, cut into ½-inch dice
• 1   yellow bell pepper, cut into ½-inch dice
• ⅓ cup coarsely chopped pitted kalamata olives
• 1   tablespoon Dijon mustard
• 1   large clove garlic, peeled and chopped
• Salt
• Freshly ground black pepper

Directions

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

YIELD: MAKES 2 CUPS