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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Newsletter
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  • About NMFMA
    • Contact
    • Our Work
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Roasted Vegetable Relish

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This relish is great for freezing. Pack the cooled relish in a small freezer-quality container or bag. To use, thaw overnight in the refrigerator.

Ingredients:
2 cups cherry tomatoes, halved
2 cups onions, chopped
2 cups sweet red peppers, chopped
1 cup carrots, sliced
2 tablespoons olive oil
1 tablespoon garlic, minced
½ teaspoon Italian herb seasoning
1 tablespoon balsamic vinegar
¼ teaspoon salt

Prehead oven to 350 degrees Farhenheit. Place the tomatoes, onions, peppers and carrots on a large piece of foil. Sprinkle with the oil, garlic and Italian herb seasoning. Fold the foil over the vegetables to form a packet. Roast for 1 hour, or until very tender.

Let cool, then finely chop. Place in a large bowl. Add the vinegar and salt. Toss to combine.

— Adapted from “Prevention’s Freezer Cookbook”

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