Lunch: Grilled Tuscan Pork Rib Roast with Rosemary Coating and Red Pepper Relish

This technique works best with a charcoal grill, but you can also use a gas grill as long as it has a built-in thermometer or a hole in the top for inserting the candy thermometer.

Ingredients

1 1/2 pounds red bell peppers (about 3 large)
2 tablespoons drained capers
1 tablespoon olive oil
4 anchovies, drained, chopped
2 teaspoons grated orange peel
2 teaspoons balsamic vinegar
1/4 teaspoon dried crushed red pepper

Instructions

Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Transfer peppers to processor; using on/off turns, puree peppers coarsely. Transfer peppers to bowl. Mix in remaining ingredients. Season relish to taste with salt and pepper. Let stand 1 hour. (Relish can be prepared 1 day ahead. Cover and refrigerate.)

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