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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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4 yellow peppers
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2 tomatoes
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½ English cucumber, peeled and finely chopped
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1 clove garlic, minced
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30 mL (2 tbsp.) red wine vinegar
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5 mL (1 tsp.) chopped fresh parsley
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5 mL (1 tsp.) hot sauce
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250 mL (1 cup) sodium-reduced chicken broth
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20 mL (4 tsp.) peppadew pepper relish
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Directions
- Preheat oven broiler.
- Place peppers and tomatoes on a baking sheet and broil, turning often, until the peels are blistered, about 15 minutes. Transfer to a bowl and cover. When vegetables have cooled sufficiently, remove the skin and seeds.
- Finely chop half the peppers and cucumber. Set aside. Place remaining peppers and cucumber along with the tomatoes, garlic, vinegar, parsley, hot sauce, broth, and relish in a food processor and purée until smooth. Pour purée into a big bowl. Stir in reserved pepper-cucumber mixture. Cover and refrigerate until well chilled.
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