Piquillo Pepper and Mint Relish

Inspired by my Butterflied Leg of Lamb with Rosemary and Feta recipe, I was thinking about how to give a shout-out to the traditional taste of the mint sauce so many people like as an accompaniment with lamb. Never one to stay too traditional I realized I had a package of piquillo peppers that needed a home. I also have a mint plant that had wintered over really well in the window, so Piquillo Pepper and Mint Relish was born.

What is a Piquillo Pepper?

A piquillo pepper is a chili and is part of the plant genus Capsicum annuum. Unlike some other chilis, such as the jalapeno and the serrano, piquillo peppers, are sweet with no heat. The piquillo originates from Northern Spain. The name means “little beak“. These peppers are picked, then roasted over an open flame and packed with water or olive oil. I chose to use piquillo peppers as the “sweet, no heat” makes more sense with mint than other peppers you might use.

A company that follows me on Instagram (and I follow them) makes a great line of Grilled Piquillo Peppers. Emoi Foods is a New England based company and as it is my quest to support local business, I grabbed a package at the local farm stand, Wagon Wheel in Lexington MA. (I am not compensated in any way to use their products, I just like them). Check out their website for retailers. I am also a big fan of their Grilled Baby Artichokes, so much so that I turned them into Artichoke Lemon Pesto.

This recipe uses the piquillo packed in oil. You can easily substitute piquillos packed in water but you would need to add some olive oil when preparing the relish. You can even use regular roasted red peppers if piquillo are not available.

Piquillo Pepper and Mint Relish Is Pretty Versatile

While the inspiration for this recipe was as a accompaniment for roast lamb. I realized that this relish could be applied to any roasted meat, used as a sandwich condiment or added to a cheese plate. I am sure there are even more uses I have not thought of yet.

If you invent your own take or find an interesting use for this recipe, we would love for you to share. sizzle&STEM is about community. Just send us a note in the comments. We’d love to hear all about your culinary imagination!

Piquillo Pepper and Mint Relish

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Recipe by Mark Michalski Course: CondimentDifficulty: Easy

Yield

1

Cup

Prep time

5

minutes

Ingredients

• 8 OZ 8 Grilled Piquillo Peppers in Olive Oil (see Note 1)

• 3 TBSP 3 Fresh Lemon Juice

• 1/2 CUP 1/2 Fresh Mint (loosely packed)

• 1/4 CUP 1/4 Red Onion (Minced)

• 1/4 CUP 1/4 Olive Oil (preferably extra virgin) (optional see Note 1)

• Salt and Pepper to taste

Process

• Add peppers and lemon juice to food processor bowl. Pulse 4 to 5 times to chop peppers to a rough paste.
• Add mint and red onion. Pulse several more times to combine. Don’t go crazy you are looking for a bit of texture to remain. Check seasoning, add salt and pepper to taste. (Drizzle in additional olive oil if using and pulse a few more times. See note 1)

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• Remove relish to a container or serving dish and refrigerate for at least an hour so flavors will meld.
• Serve with roasted meats or use as a relish in sandwiches. Will last 4 to 5 days if well covered and refrigerated.

Notes

• Note 1: if you are using piquillo peppers that are packed in olive oil, you will likely not need to add any additional oil. If you are using peppers packed in water, add the optional oil. Start with 1/4 cup and add additional oil if necessary to get to the desired consistency. Use extra virgin olive oil, if available, for richer flavor.