Red Pepper-Green Apple Relish With Cilantro VinaigrettePOSTED: 10:14 pm EDT June 6, 2005 Makes 6 servings
The crisp, tart flavors and vibrant colors of this relish make it an amiable companion for cool summer sandwiches and wraps. It will keep for up to 2 days in a covered container in the refrigerator, so it's ideal for advance preparation. And, because it doesn't contain dairy products, serve the relish as a dish you can safely take to outdoor picnics. For the vinaigrette3 tablespoons canola oil 2 tablespoons red wine vinegar 1 tablespoon fresh lemon juice ½ jalapeño pepper, ribs and seeds removed, coarsely chopped, or to taste ½ teaspoon mustard ½ teaspoon sugar 1/8 teaspoon ground cumin 1/8 teaspoon freshly ground pepper, or to taste Dash of salt, or to taste 1 tablespoon minced fresh cilantro (see Tip) For the relish½ red bell pepper, cut into 2-inch-long by a little less than ¼-inch-wide strips ½ tart green apple, cut into julienne strips ½ cup slivered red onion Whisk together the vinaigrette ingredients, except the cilantro, in a small bowl. Stir in the cilantro. To make the relish, toss together the relish ingredients in a medium bowl. Whisk the vinaigrette; add it to the relish and toss again. Taste and adjust the seasoning.  Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. |
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