Fire Roasted Relish

Ingredients:

A heap of New Mexico Chiles (I used about 7 smallish mild heat and 5 larger medium heat)
3-6 Red Bella Fina Bell Peppers
1-2 large slicing tomatoes
1/2 – 3/4 teaspoon salt (coarse Kosher salt recommended)

Instructions:

This is a mildly spicy sweet leaning relish that can be used as a condiment with grilled meats, on sandwiches or burgers, and anywhere you want a fresh burst of flavor. Choose the heat level of chilies that suit your pallet. The vitamin content is high and the calorie load is negligible so heap it on.

Makes approximately 1 pint of relish.

Get your grill blazing hot, around 500 degrees, and arrange your peppers and tomatoes so there is space for the heat to circulate around them. Lower the grill cover but check frequently.

The skins will begin to blister and crack. Turn them every few minutes until the outsides have fully blistered and charred.

Remove as they finish roasting and place into one or more plastic bags with the tops twisted or zipped shut. Allow the roasted peppers and tomatoes to steam in the bag for at least 10 minutes. This loosens the charred skin from the soft flesh. After 10 minutes and have passed and they are cool to the touch. Peel away the tough outer skin. Be cautious handling the chilies as the chemical that makes them taste spicy may irritate skin and care should be taken to keep it away from your eyes. Carefully slice peppers so the seeds may be mostly scraped away. Leaving some seeds will give your relish a bit more of a kick.

Once the desired amount of seeds are removed, chop the bell pepper and the chiles into 1/2 inch or smaller squares.

Chop the tomato until it looks more mashed than chopped. This is the saucy bit that holds the peppers together.

Combine all three chopped ingredients in a jar, top with salt, cover, then shake to mix. Eat immediately or refrigerate to be used within 7 days.

From ourladyofsecondhelpings.com