Make it mild, make it spicy. The choice is yours. This relish is one of my oldest recipes that I published first back in 2014. I’ve made a couple of updates (which makes it so much better) along with (much) better pictures. It always makes an appearance when I serve antipasto, which is my favorite way to eat. A bit of this, bit of that, it’s just fun especially when entertaining. Along with Mushroom Pâté (< recipe link) a combo of Italian meats, cheeses, pickles, these 2 dishes give a the antipasto a homemade feel instead of just a collection of store bought items. The relish and pâté taste really good together. After researching roasted red pepper recipes, I come to find that this recipe is similar to the Serbian relish ajvar (pronounced aye-var). The Ajvar comes with the addition of eggplant minus the pepper rings like I added to my recipe. You learn something new every day. Spicy options: This relish is not spicy. If you want to spice it up, mix in some red pepper flakes or red chili peppers before blending. Red Pepper Relish Uses Crostini, bruschetta, sandwiches, use as a dip, top a burger, use on grilled meats and fish. If you’ve tried this Italian Roasted Red Pepper Relish or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates. These can be any pickled peppers that you like.
