Roasted Red Pepper Relish

This relish is one of the things my fridge is never without. It's a perfect condiment for sandwiches, veggie burgers and wraps, as well as can be heated up and added to pastas or cheese sauces. Plus it's a cinch to make!

Roasted Red Pepper Relish

2 organic red peppers, cut in half and remove seeds
1 tsp toasted sesame oil (can use olive oil if you don't have sesame)
1 white or yellow onion, cubed
1 tbsp vegan margarine
1 tbsp fresh lemon juice
salt and pepper

Preheat oven to 350F. Brush sesame oil onto the skins of the red peppers and place in a baking dish (I used a glass one). Bake peppers for two hours.

Once peppers are roasted, remove from oven and allow to cool. Saute the onion in the margarine until the onion begins to turn translucent. Place the peppers, onion and remaining ingredients in a food processor and puree until you have reaches the desired consistency. Enjoy!