Photography: Eva Kolenko; Food Styling: Robyn Valarik; Prop Styling: Natasha Kolenko
YieldsServes 8 as an appetizer (makes about 2 cups)
AuthorElaine Johnson

Meet this season's ace-in-the-fridge. The richly flavored combo plays as an appetizer to smear over bread with goat cheese; a topping for grilled fish, chicken, or steak; even a pasta sauce. Any kind of sweet pepper works, and you can change up the vinegar and herbs. But do chop the peppers by hand for a jewel-like texture; a food processor turns them to soup.

How to Make It

Step 1
1

Heat a grill to medium-high (400° to 450°). Grill peppers, covered and turning occasionally, until softened and lightly charred, 7 to 12 minutes, transferring to a medium bowl as done. Let stand until cool enough to handle.

Step 2
2

Pull off pepper skins that come off easily (no need to remove all of them), pull off stems, and swipe out seeds with your hand, working in a strainer over a bowl to catch juices.

Step 3
3

Finely chop peppers, then return to bowl with juices. Stir in oil, vinegar, and marjoram. Season to taste with salt and black pepper.

Step 4
4

Make ahead: Up to 1 week, chilled airtight.

Ingredients

 1 1/2 pounds bell peppers or pimientos, or 2 lbs. frying peppers such as Cubanelle, Gypsy, or Jimmy Nardello (see “Pick of the Peppers,” below.)
 1/4 cup extra-virgin olive oil
 1 tablespoon sherry vinegar, wine vinegar (red or white), or Champagne vinegar
 2 tablespoons coarsely chopped fresh marjoram, oregano, or basil leaves
  About 1 tsp. kosher salt
  About 3/4 tsp. freshly ground black pepper

Directions

Step 1
1

Heat a grill to medium-high (400° to 450°). Grill peppers, covered and turning occasionally, until softened and lightly charred, 7 to 12 minutes, transferring to a medium bowl as done. Let stand until cool enough to handle.

Step 2
2

Pull off pepper skins that come off easily (no need to remove all of them), pull off stems, and swipe out seeds with your hand, working in a strainer over a bowl to catch juices.

Step 3
3

Finely chop peppers, then return to bowl with juices. Stir in oil, vinegar, and marjoram. Season to taste with salt and black pepper.

Step 4
4

Make ahead: Up to 1 week, chilled airtight.

Grilled Pepper and Herb Relish