Smoked Peppers with Red Onion Relish is a great garnish for a salad or it can be served as a light entree when topped with grilled shrimp or scallops.
Smoked Peppers with Red Onion Relish
(Adapted from recipe courtesy of True Food, Andrew Weil, 2012)
Makes 4 to 6 Servings
3 red bell peppers
2 yellow bell peppers
½ cup mesquite chips
2 tsp extra-virgin olive oil
1 small red onion, sliced
3 garlic cloves, sliced
1 ½ tsp chopped fresh oregano
1 Tbsp honey
1 Tbsp apple cider vinegar
¼ tsp Kosher salt
¼ tsp freshly ground black pepper
Preheat grill to medium heat.
Roast the bell peppers under a broiler until they char, turning them occasionally to blacken all sides. Place in a ziptop plastic bag and refrigerate. Let skins cool so that the skins loosen. While they are cooling, place the mesquite chips in a bowl of water to soak.
When the peppers are cool enough to handle, peel and seed them. Slice them into ¼-inch strips. Place the peppers in a disposable aluminum pan. Drain the water from the mesquite chips. Place the chips in another foil pan and place it on the flames. Cover the grill. Once you see smoke, uncover the grill and place the pan with the peppers on the grill. Cover and let the peppers smoke for about 10 minutes.
Heat the oil in a skillet over medium heat. Add the onion and sauté for 2 to 3 minutes, until the onion begins to soften. Add the garlic and sauté for 1 minute. Stir in the smoked peppers, oregano, honey, vinegar, salt and pepper. Raise the heat to medium-high and cook until there is very little liquid in the pan, 2 to 3 minutes. Adjust the seasonings and serve hot or at room temperature.