Red Pepper-Walnut Relish

• 1/4 cup walnuts
• 2 red bell peppers (about 1 pound)
• 1 garlic clove, grated
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon olive oil
• 1 teaspoon (or more) Aleppo pepper or 1/2 teaspoon hot smoked Spanish paprika
• 1/2 teaspoon (or more) fresh lemon juice
• 1/2 teaspoon pomegranate molasses or balsamic vinegar
• Kosher salt, freshly ground black pepper

1. Preheat oven to 350u0b0F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8-10 minutes. Let cool; coarsely chop.
2. Heat broiler. Broil bell peppers on a broiler-proof rimmed baking sheet, turning occasionally, until softened and skins are blackened in spots, 20-25 minutes. Transfer bell peppers to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel peppers, seed, and chop.
3. Toss bell peppers, garlic, mint, oil, Aleppo pepper, lemon juice, pomegranate molasses, and walnuts in a small bowl; season with salt, black pepper, and more Aleppo pepper and lemon juice, if desired.
4. DO AHEAD:

walnuts, red bell peppers, garlic, fresh mint, olive oil, pepper, lemon juice, pomegranate molasses, kosher salt

Taken from www.epicurious.com/recipes/food/views/red-pepper-walnut-relish-51210230 (may not work)