A very healthy way to get your vegetables is with this relish. You can easily turn it into a dip or experiment with the chop size to replace traditional salsa. I enjoy it as a side dish or atop fish tacos from a light menu. To change the flavor of your food, add herbs like parsley or cilantro.
| Prep Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 large sweet onion, coarsely chopped
- 8 baby carrots
- 1 large green bell pepper, stemmed and seeded
- 1 cucumber, coarsely chopped
- 6 small radishes
- 4 broccoli florets
- 5 cherry tomatoes
- 3 cloves garlic
- 2 tablespoons vinaigrette
- 1 tablespoon juice from jarred pepperoncini peppers
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Place onion, carrots, green bell pepper, cucumber, radishes, broccoli, cherry tomatoes, garlic, vinaigrette, pepperoncini juice, salt, and pepper in a food processor; pulse until evenly chopped. Refrigerate until flavors blend, at least 1 hour.
- You can add hot peppers and juice from pickled hot peppers to spice it up. Mix in fat free sour cream for a creamy dip.
Reviews
LOVED this! Made as written except for the optional pepperoncini pepper juice I used juice from pickled jalapenos instead. This is really great tasting and looks so fresh. I do recommend cutting up all of the veggies into rough chop though. I had to dig the bell and carrots out and chop them by hand before the rest became mushy. This is something I will make every time I just so happen to have radishes on hand. Excellent recipe!