Hard boiled eggs with sun dried tomato relish

Sun Dried Tomato Relish

  • Author: Jillian Fae
  • Prep Time: 10
  • Total Time: 10
  • Yield: 2 C 1x
  • Category: condiment
  • Method: blend


It’s easy, quick, stores for a good amount of time, and is great on pretty much everything except for dessert. All Ingredients can be found at Trader Joe’s! Spoon it over meats. It’s especially great on chicken.



2 Roasted Red Bell Peppers (Roast by placing over an open flame on your range or under a broiler turning until charred and blistered on every side. Let cool before peeling and removing the seeds and veins) About 1 C Sun-dried tomatoes packed in oil, (a 7-9oz jar will yield about 1 cup. I like Paesana or Trader Joe’s) 1 Shallot, peeled and roughly chopped 1 T garlic confit (1 garlic clove if you want to skip making the confit) 1 T capers, drained and rinsed 2 t dried oregano 3 T red wine vinegar 1 t salt Lemon, if desired


Place all the ingredients in a food processor including the oil from the tomatoes. You can use a blender here too but may have to scrape down the sides more often. If you have neither, finely chop the peppers, tomatoes, shallot, garlic, and capers and then mix in the oregano, red wine vinegar, and salt. Pulse in processor scraping down the sides as necessary until a relish consistency is reached. Season with more salt to taste. Adjust with more vinegar or add some lemon zest and juice if desired. Store in an airtight container in the fridge. Will store for up to two weeks.

Keywords: sun dried tomatoes, relish, sun dried tomato relish, condiment

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