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Roasted Red Pepper and Apricot Relish

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  Oil 3 Tablespoon
  Finely chopped red onion 1 Cup (16 tbs)
  Minced garlic 1 Teaspoon, finely chopped
  Red bell pepper 1 Cup (16 tbs), roasted, peeled, and finely diced
  Dried apricots 1 Cup (16 tbs), diced
  Chicken broth 1⁄2 Cup (8 tbs)
  Distilled white vinegar 4 Teaspoon
  Honey mustard 1 Teaspoon
  Tabasco sauce 3 Drop
  Freshly ground pepper To Taste
  Chopped fresh parsley 1 Teaspoon

In a heavy, medium saucepan over medium heat, heat the oil and saute the onion and garlic for 1 minute.
Add the red peppers, apricots, and broth, and simmer for 5 to 10 minutes.
Add the vinegar, mustard, and Tabasco.
Cook until most of the liquid has evaporated.
Add the pepper.
Serve either at room temperature or chilled.
Add the parsley just before serving.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 137 Calories from Fat 68

% Daily Value*

Total Fat 8 g11.8%

Saturated Fat 0.99 g4.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 58.5 mg2.4%

Total Carbohydrates 17 g5.8%

Dietary Fiber 2.5 g10%

Sugars 14 g

Protein 1 g2.6%

Vitamin A 32.6% Vitamin C 57.1%

Calcium 2% Iron 4.4%

*Based on a 2000 Calorie diet

Roasted Red Pepper And Apricot Relish Recipe