Charred Onion and Pepper Relish

1. 1

   Build a campfire or light a charcoal grill and let it burn until a bed of coals forms.

2. 2

   Nestle the onions into the hot coals and mound coals around and on top. Roast until blackened and tender, about 15 minutes. Turn the onions, rebury them, and cook until they start to release juice, another 10 to 15 minutes. A bamboo skewer inserted in the center should slide in easily. Transfer the onions to a bowl, cover, and let them cool.

3. 3

   Set the red pepper on the coals and cook, turning frequently, until charred, about 10 minutes.

4. 4

   Peel the blackened skins from the onions and scrape the charred bits off the red pepper. Finely chop the onions and red pepper. Combine them in a bowl with the parsley, and season with salt, black pepper, and cayenne pepper to taste.

5. 5

   Toss the sherry vinegar and olive oil with the relish, cover, and refrigerate for 1 hour.

• Calories 122.7 kcal Moderate
• Protein 0.88 g Low Source
• Carbs 9.55 g Moderate
• Total Fat 9.91 g Moderate
• Saturated Fat 1.39 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 16.18 mg Low Source
• Fiber 1.62 g Low Source
• Sugar 4.74 g Moderate
• Added Sugar 0.05 g Low Source
• Calcium 23.16 mg Low Source
• Iron 0.43 mg Low Source
• Potassium 164.55 mg Low Source
• Vitamin A 24.71 mcg_rae Low Source
• Vitamin C 37.79 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Onions 🧅
• Alcohol 🚫🍷