¼ cup walnuts
- 1 cup Farm Style Pepper Relish
1 clove garlic, grated
1 tablespoon finely chopped fresh mint
1 tablespoon olive oil
1 teaspoon (or more) Aleppo pepper or ½ hot smoked Spanish paprika
½ teaspoon (or more) fresh lemon juice
Kosher salt and freshly ground black pepper
- Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool; coarsely chop.
- Toss pepper relish, mint, oil, Aleppo pepper, lemon juice, and walnuts in a small bowl; season with salt, black pepper, and more Aleppo pepper and lemon juice, if desired.
DO AHEAD: Relish can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
Recipe adapted from Bon Appetit magazine.
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