| Roasted Red Pepper Relish - 1½ cups | |
|
15 oz jar of rosted red peppers 1 bunch chives 4 chopped garlic cloves |
8 fresh basilleaves cut in a chiffonade 3 tbl extra virgin olive oil dash of balsamic vinegar |
| Using a knife (NOT a food processor) finely chop the peppers, then finely chop the chives. Combine all in a bowl. Refrigerate to developflavors. | |