Red and Yellow Pepper Relish

Red and Yellow Pepper Relish

Makes about 2 cups


  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1 red bell pepper, coarsely chopped
  • 1 yellow bell pepper, coarsely chopped
  • 1/3 cup coarsely chopped pitted Kalamata olives
  • 1 tablespoon Dijon mustard
  • 1 large garlic clove, chopped


  1. Melt butter with oil in heavy large skillet over medium-high heat. Add onion; saute until golden, about 5 minutes. Add peppers; saute until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat.
  2. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. Bring to room temperature before serving.
  3. Can be made two days ahead. Chill.