Red Pepper Relish

• 2 medium-size sweet red peppers
• 1 tablespoon ground cumin
• 2 tablespoons crushed coriander seeds
• 1/4 teaspoon pepper
• 2 teaspoons olive oil
• 1 teaspoon minced fresh ginger
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 2 heaping tablespoons chopped fresh coriander leaves

1. Char the skins of the peppers over an open flame or under the broiler until they are completely blackened.
2. When cool enough to handle, rub off the blackened skin, then split, seed and core the peppers.
3. Chop them fine.
4. Heat a dry, heavy skillet over medium-high heat, add the cumin, coriander and pepper and cook until they begin to become fragrant, two to three minutes.
5. Lower the heat and add the oil, ginger and garlic to the skillet.
6. Cook a minute or so, then add the wine and chopped peppers.
7. Increase the heat and cook another few minutes, until there is no excess moisture in the skillet.
8. Remove from heat, stir in the chopped fresh coriander and set aside until ready to serve.

sweet red peppers, ground cumin, coriander seeds, pepper, olive oil, fresh ginger, garlic, white wine, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/4959 (may not work)