Serve alongside the seafood. Leftovers would be great with chicken or lamb.
Ingredients
1 1/2 pounds red bell peppers
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 cup walnuts, lightly toasted
1/3 cup olive oil
3 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded deveined red jalapeño chiles
Directions
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed, and slice peppers.
Toast coriander and cumin seeds in small skillet over medium heat until aromatic, about 2 minutes. Cool; grind seeds finely in spice mill.
Blend walnuts, oil, cilantro, chiles, bell peppers, and ground seeds in processor until just smooth. Season relish with salt and pepper. Chill up to 1 day.
