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Roasted Pepper and Portobello Relish

The key to making this relish is to make sure that the relish is nice and tight, and not too watery. It will take a while for the relish to simmer down, but it will definitely be worth the wait! This recipe makes roughly two cups of relish.
Course condiment
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Chef Matt

Ingredients

  • 2 Portobello mushrooms with the stems removed
  • 1/2 red pepper with the seeds removed
  • 1/2 yellow pepper with the seeds removed
  • 1/4 of a red onion
  • 1 teaspoon of finely chopped fresh thyme
  • 1/4 cup of balsamic vinegar
  • 1/4 cup of red wine vinegar
  • 1/4 cup of coconut palm sugar
  • Olive oil for grilling
  • Salt and pepper to taste

Instructions

  1. Season the vegetables with olive oil salt, and pepper.
  2. Turn on your grill to medium high heat.
  3. Grill the vegetables until they are charred and soft. They shouldn't be burnt, but have a really nice color on them.
  4. Once the vegetables are done, take them off the grill and let them cool. Dice them into a 1/4:" dice
  5. Heat up the vinegar and sugar in a pot, and simmer the mixture until it reduces by half.
  6. Add in the chopped vegetables and thyme and simmer again until the vegetables are coated well with the syrupy mixture.
  7. Cool the relish and store in your refrigerator for up to 4 days.