A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.
Recipe information
Total Time
1 hour
Yield
Makes about 1 cup (about 6 servings)
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool; coarsely chop.
Step 2
Heat broiler. Broil bell peppers on a broiler-proof rimmed baking sheet, turning occasionally, until softened and skins are blackened in spots, 20–25 minutes. Transfer bell peppers to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel peppers, seed, and chop.
Step 3
Toss bell peppers, garlic, mint, oil, Aleppo pepper, lemon juice, pomegranate molasses, and walnuts in a small bowl; season with salt, black pepper, and more Aleppo pepper and lemon juice, if desired.
Step 4
DO AHEAD: Relish can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
