Serve alongside the seafood. Leftovers would be great with chicken or lamb.
Recipe information
Yield
Makes about 2 cups
Ingredients
1 1/2 pounds red bell peppers
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 cup walnuts, lightly toasted
1/3 cup olive oil
3 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded deveined red jalapeño chiles
Preparation
Step 1
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed, and slice peppers.
Step 2
Toast coriander and cumin seeds in small skillet over medium heat until aromatic, about 2 minutes. Cool; grind seeds finely in spice mill.
Step 3
Blend walnuts, oil, cilantro, chiles, bell peppers, and ground seeds in processor until just smooth. Season relish with salt and pepper. Chill up to 1 day.
