Roasted Red Pepper, Cilantro, Walnut, and Jalapeno Relish

1. 1

   Char the bell peppers over a gas flame or in the broiler until blackened on all sides.

2. 2

   Enclose in a paper bag and let stand 10 minutes.

3. 3

   Peel, seed, and slice the peppers.

4. 4

   Toast coriander and cumin seeds in a small frying pan (dry) over medium heat until aromatic.

5. 5

   Cool and grind in a spice grinder.

6. 6

   Blend walnuts, oil, cilantro, chilies, bell peppers and the ground seeds in a processor until just smooth.

7. 7

   Season with salt and pepper.

8. 8

   Chill for up to 1 day, and serve with grilled seafood.

* Per serving · 4 servings · Values may vary.

No additional tips available.