Hot Roasted Pepper Relish
A spicy relish of fresh roasted peppers and onions mixed with hot giardiniera.

Recipe by Paul Mayville

Ingredients

• 1 medium green bell pepper, quartered lengthwise
• 1 medium red bell pepper, quartered lengthwise
• 1 medium onion, sliced 1/4-inch thick
• 1 jar (8 oz.) Il Primo Giardiniera Hot Mix
• salt and pepper, to taste

Directions

Preheat oven to 400 F. Drain oil from giardiniera and set aside, reserving oil in a large bowl. Place red and green peppers, and onion in bowl and toss vegetables to coat evenly. Remove vegetables, place on baking sheet and sprinkle with salt and pepper. Place in oven for 10 minutes, turn using a large metal spatula and roast for additional 10 minutes, checking for browning. Some blackening at the edges is okay. Vegetables are done when tender.

Mince giardiniera and roasted vegetables into confetti-sized pieces, add to bowl with oil, and mix thoroughly. Place in airtight container. Keep refrigerated

Yields 2 Cups