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Sweet Onion And Roasted Pepper Relish

condiments, pickles & relishes

4 large beefsteak tomatoes
2 tablespoons olive oil
1 red bell pepper
1 anaheim or green chili pepper
1 texas sweet onion; chopped
2 tablespoons pine nuts
2 tablespoons fresh lime juice
freshly ground black pepper

1. Preheat broiler. Remove tops and bottoms from tomatoes; discard. Coat tomatoes with olive oil and place on aluminum foil-covered cookie sheet. Place peppers on cookie sheet with tomatoes. Roast under broiler in oven, turning peppers every 5 to 8 minutes so that they blister evenly. (Tomatoes do not need to be turned.)

2. When pepper skins are blistered all over, about 20 minutes, remove peppers and tomatoes from oven. Place peppers in a closed plastic bag for 5 minutes to steam off skins. Remove from bag. Remove skins, tops, seeds and inner membranes; dice. Place peppers and onions in medium non-reactive bowl.

3. Peel skins from tomatoes; squeeze out excess juice. Chop; add to peppers.

4. In small skillet, over high heat, toast pine nuts until brown but not burned, about 5 minutes, shaking skillet frequently. Toss with pepper-tomato mixture. Stir in lime juice and black pepper to taste.

Makes 8 servings. Preparation time: About 10 to 12 minutes. Cooking time: About 20 minutes.

Per serving: About 78 cal, 2 g pro, 7 g car, 6 g fat, 64% cal from fat, 0 mg cholesterol, 10 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 8 servings

Preparation Time: 0:00

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