Red pepper-green apple relish with cilantro vinaigrette

Published On: Apr 26 2012 02:41:29 PM EDT
Updated On: May 23 2011 06:09:01 AM EDT

National Mango Board

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 vinaigrette

3 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

For the relish

½ 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.

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