Walnut and Pepper Relish

Total Time
20 Mins

Total Time

Prep Time
10 Mins
Cook Time
10 Mins
Total Time
20 Mins


79 cal
Total Fat
8 g
0 mg
Polyunsaturated Fat
4 g
2 mg
Monounsaturated Fat
3 g
Dietary Fiber
1 g
1 g
3 g


  • 2 red bell peppers or 1 cup piquillo peppers (you can also choose jarred, pre-roasted and peeled red peppers and skip roasting step)
  • 2 tablespoons pomegranate molasses (or pomegranate juice)
  • 1 cup California walnuts
  • 1/2 teaspoon ground, toasted cumin
  • 1 teaspoon ground coriander
  • 1 fresh cayenne pepper (or 1 teaspoon dried cayenne)
  • 2 tablespoons Turkish or Korean pepper paste (or your favorite chili sauce)
  • 1/4 cup extra-virgin olive oil


    1. To roast the red bell peppers, cook on a hot grill or on a gas stove, directly on the burner grate. Turn with tongs until the red pepper skin is blackened. Immediately place the peppers in a plastic bag to steam, allowing the skin to come loose. When cool, remove the stem, skin and seeds from the roasted pepper flesh.
    2. Combine all of the ingredients in a food processor or blender and process until smooth.