Roasted Red Pepper Mushroom Relish
Roasted Red Pepper Mushroom Relish combines just a few ingredients to make an unusual yet deeply delicious relish that's great for topping your favorite burger!
Servings 2 cups
Ingredients
- 2 portobello mushrooms stems included; remove the gills
- 1 red pepper seeds and stem removed
- 1 yellow pepper seeds and stem removed
- 1/2 red onion
- 1/2 C balsamic vinegar
- 1/2 C red wine vinegar
- 1/2 C granulated sugar or can sub coconut palm sugar
- 2 tsp fresh thyme chopped
Instructions
- Grill the veggies until they are soft. You can do this on the grill, or by roasting/broiling in your oven at 525 degrees F.
- Once the veggies are done, remove from the heat. Remove the gills on the mushrooms; chop the stem and mushrooms into a 1/4" dice. Dice the onion and the peppers as well.
- Combine the vinegar and sugar in a pan, simmer until it reduces by half.
- Add in the vegetables and thyme and simmer until the veggies are well coated in the mixture.
- Cool the relish. Store in a covered container/half pint jars, for up to 4 days in your refrigerator.