Roasted Red Pepper, Cilantro, Walnut, and Jalapeno Relish

• 1 12 lbs red bell peppers
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 12 cup walnuts, lightly toasted
• 13 cup olive oil
• 3 tablespoons fresh cilantro, chopped
• 2 tablespoons red jalapeno chilies, seeded and chopped
• salt & freshly ground black pepper

1. Char the bell peppers over a gas flame or in the broiler until blackened on all sides.
2. Enclose in a paper bag and let stand 10 minutes.
3. Peel, seed, and slice the peppers.
4. Toast coriander and cumin seeds in a small frying pan (dry) over medium heat until aromatic.
5. Cool and grind in a spice grinder.
6. Blend walnuts, oil, cilantro, chilies, bell peppers and the ground seeds in a processor until just smooth.
7. Season with salt and pepper.
8. Chill for up to 1 day, and serve with grilled seafood.

red bell peppers, coriander seed, cumin, walnuts, olive oil, fresh cilantro, red jalapeno chilies, salt

Taken from www.food.com/recipe/roasted-red-pepper-cilantro-walnut-and-jalapeno-relish-222395 (may not work)