Roasted Pepper Relish with Olives, Capers, and Rosemary

Cookbook

Author(s): Pam Anderson

Page 173

Course: Condiments

Reviews

1 reviews, average rating 4.0 / 5

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9 years ago

★ ★ ★ ★ ★ 4/5

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I used this for some Seared Fish Steaks (swordfish) and we quite liked it.

The recipe doesn't say, but I chopped my rosemary leaves pretty small, since I don't really like the feel of the needles in my mouth.

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