Fire-Roasted Pepper Relish

This recipe calls for both parsley and cilantro but feel free to use other herbs like sliced chives or chopped basil.

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  3 red or orange bell peppers
  
  


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  1/4 cup pitted Niçoise or Kalamata olives, halved
  
  


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  1/4 cup fresh flat-leaf parsley, very roughly chopped
  
  


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  1/4 cup fresh cilantro, very roughly chopped
  
  


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  2 Tbs. thinly sliced scallions
  
  


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  2 Tbs. extra-virgin olive oil
  
  


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  1 Tbs. capers, rinsed
  
  


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  1/2 tsp. minced garlic
  
  


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  1/2 tsp. minced jalapeño or serrano
  
  


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  Finely grated zest of 1 lemon plus a squeeze of lemon juice
  
  


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  Kosher or sea salt and freshly ground black pepper
  
  

Prepare a hot gas or charcoal grill fire. Cut the tops and bottoms from the peppers and cut the peppers into 3 or 4 flat pieces, discarding the tops, seeds, and ribs. Grill the pepper sides and bottoms skin side down until blistered and charred all over, 6 to 8 minutes. Put the peppers in a bowl and cover with a plate. Let sit until cool enough to handle. Peel the charred skin and discard. Don’t be too concerned if flecks of skin remain attached. Cut the peppers into bite-size pieces or wide strips.

Put the pepper pieces in a medium bowl and add the remaining ingredients, stirring well and seasoning to taste with lemon juice, salt, and pepper.