Red Pepper Relish

This stuff is great for many things, from salads to eggs to meat sauce.

2 medium red peppers [or some red hot peppers]
1/2 red onion, finely chopped
1 large clove garlic, minced
1/2 cup olive oil
2 tablespoons lemon juice
salt and pepper to taste

Cut the peppers in half in order to remove the seeds, veins, and stems. Cut the peppers into large pieces. In a food processor, blend the peppers and remaining ingredients. Don't blend them for too long--you are not interested in creating a paste. A good relish should be somewhat chunky. Season to taste with the salt and pepper.
By Trish Tipton. Posted to the PaleoRecipe Mailing List, March 2001

Nectarines are a delicious addition to this relish; I make a similar sweet pepper relish with diced nectarines and use it on grilled tuna steaks.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, March 2001

You know what I have added is cantaloupe. Sounds weird, but oh so yummy! Especially with hot peppers!
By Trish Tipton. Posted to the PaleoRecipe Mailing List, March 2001