The Freshman Cook: Red & Yellow Pepper Cilantro Relish on a Mini Cracker

Sometimes when you are cooking, stuff happens. Today was one of those days. The recipe started out fine. I made one change, and that was that instead of putting the relish on a cracker, I put it on a triangle of toasted pita bread. Minor deal. Both are good tasting, and either one works. Then I made the relish. No problems, except one~as I tasted the relish before I put it in the refrigerator ~I didn’t like it. So, I covered it up, stuck it in the fridge, and thought about what to do. It was of course, my own fault. I always usually always make my recipe one time before I serve it to anyone. That way I know if timing is an issue, or if I have a problem understanding the recipe, or if I don’t like the way something is tasting. Why didn’t I do it today? I don’t know. I am busy~Life is hectic.  But now I had a situation I needed to remedy. The brie tastes wonderful. So I cut pieces of brie, added fruit, and it tasted really good. Simple & good! But guess what? I decided to try the relish after the refrigeration period. It was pretty good. The brie really toned down the taste that I didn’t like. So I had a couple more. Then I decided to present you with both recipes. Enjoy, and let me know which one you make!

1/2 Yellow Pepper

1/4 Red Pepper

Sesame Oil

Jalapeno Pepper

Handful of Fresh Cilantro

Brie Cheese

Salt

Pita Bread

Coarsely chop both peppers.

Because the recipe calls for a coarse chop, the pieces 

do not have to be the same size. 

Heat your sesame oil and cook the peppers

for 8-10 minutes.

Seed the jalapeno, and chop it into very small pieces.

Put the cooked peppers into a food processor.

Process until chopped.

Chop the cilantro. Take half of the peppers out of the 

processor, and put them in a bowl. 

So, 1/2 of the peppers are still in the food processor.

Combine the cilantro with the peppers in the processor.

Add all the peppers together.

Add 1 teaspoon salt, cover with plastic and refrigerate.

Cut the pita bread into triangles, and toast in the broiler on high.

Cut the brie into small wedges, and the cut the skin off,

and cut the cheese into small pieces.

Place the cheese pieces on top of the pita wedges. 

Broil again in the oven until cheese is melted.

Place a spoonful of relish on top of the cheese, and serve.

To make the recipe the second way, cut a strawberry

into pieces, and add a piece of strawberry and a blueberry

to each piece.

However you make it, I hope you enjoy it!

Thanks for joining me today. 

I hope you will join me tomorrow when we make Green Salad in a Cup w/ Pomegranate Vinaigrette.

See you then, & Happy 4th of July!!!

Noah Baker

hi there,
The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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