Red Pepper and Almond Relish

Name: Red Pepper and Almond Relish
Yield: Serves 4 to 6 (Makes about 3/4 cup)
Ingredients: 1/2 cup finely chopped, jarred roasted red peppers; 1/4 cup slivered, almonds, toasted and chopped coarse; 2 tablespoons, extra-virgin olive oil; 2 tablespoons, minced fresh parsley; 1 tablespoon, white wine vinegar; 1 teaspoon, minced fresh oregano; 1/4 teaspoon, salt

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Appears in Cook's Illustrated January/February 2015

SERVES4 to 6 (Makes about 3/4 cup)

TIME15 minutes

WHY THIS RECIPE WORKS

Roasted red peppers, crunchy almonds, white wine vinegar, and fresh herbs make for a smoky, sweet, and tangy topping that can be used on fish, vegetables, and more.

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