Shallot & Peach Chutney
INGREDIENTS:
1 md Red bell pepper, quartered 1 To 2 tsp fresh basil,
-and seeded -chopped
1 md Tomato, cut in half Black pepper to taste
2 tb Lemon juice
1 md Red bell pepper, quartered 1 To 2 tsp fresh basil,
-and seeded -chopped
1 md Tomato, cut in half Black pepper to taste
2 tb Lemon juice
This recipe goes with the Grilled Tuna Sandwich with Red Peppers recipe.
Grill bell pepper until skin begins to blister and pepper begins to turn limp. Add tomato to grill a minute or two after starting the pepper. Grill the tomato until it just begins to turn limp. Remove from grill and let cool. Coarsely chop pepper and tomatoes; combine with remaining ingredients. Let sit uncovered at room temperature while fish is cooking.
Makes about 2 cups.
Grill bell pepper until skin begins to blister and pepper begins to turn limp. Add tomato to grill a minute or two after starting the pepper. Grill the tomato until it just begins to turn limp. Remove from grill and let cool. Coarsely chop pepper and tomatoes; combine with remaining ingredients. Let sit uncovered at room temperature while fish is cooking.
Makes about 2 cups.