Skip to main content
Epicurious
Bon Appétit

Red Pepper-Walnut Relish

By Sara Dickerman

A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.

Recipe information

  • Total Time

    1 hour

  • Yield

    Makes about 1 cup (about 6 servings)

Ingredients

1/4 cup walnuts
2 red bell peppers (about 1 pound)
1 garlic clove, grated
1 tablespoon finely chopped fresh mint
1 tablespoon olive oil
1 teaspoon (or more) Aleppo pepper or 1/2 teaspoon hot smoked Spanish paprika
1/2 teaspoon (or more) fresh lemon juice
1/2 teaspoon pomegranate molasses or balsamic vinegar
Kosher salt, freshly ground black pepper

Preparation

  1. Step 1

    Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool; coarsely chop.

    Step 2

    Heat broiler. Broil bell peppers on a broiler-proof rimmed baking sheet, turning occasionally, until softened and skins are blackened in spots, 20–25 minutes. Transfer bell peppers to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel peppers, seed, and chop.

    Step 3

    Toss bell peppers, garlic, mint, oil, Aleppo pepper, lemon juice, pomegranate molasses, and walnuts in a small bowl; season with salt, black pepper, and more Aleppo pepper and lemon juice, if desired.

    Step 4

    DO AHEAD: Relish can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Nutrition Per Serving

Per serving: 80 calories
6 g fat
2 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsCondimentWalnutNutBell PepperVegetableGluten FreeDairy FreeVegetarianVeganEasyMake AheadMeal PrepRoastBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.