Roast red pepper relish
This recipe requires preparation in advance!
A robust colourful relish. Splash some on a simple green salad to bring it to life
Roast red pepper relish | |
---|---|
Roasted, peeled, deseeded, skinned and sliced | |
Servings: | Servings: 16 - Makes 2 large jars of relish |
Calories per serving: | 36 |
Ready in: | 1 hour |
Prep. time: | 30 minutes |
Cook time: | 30 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 24th December 2012 |
Best recipe reviewDelicious 4.1/5 Simple and tasty. What's more to say? Jerry |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 5 red bell peppers
- 2 onions, sliced
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- 125 ml white wine vinegar
- 200 g (7 oz) sugar
- 1 teaspoon freshly ground cinnamon
- 1 teaspoon freshly ground black pepper
- 125 ml (4 fl oz) water
Method
- `Roast', peel, deseed and slice the peppers as shown here
- Add the garlic and onion to a large pan and fry gently in the olive oil until soft and translucent
- Tip in the red pepper, vinegar, water, sugar, cinnamon and black pepper
- Bring to the boil then simmer for 30 minutes to thicken the sauce
- Allow to cool and store in sterilised jars
Variations
Replace the white wine vinegar with sherry vinegar and the sugar for demerara sugar to make a really hearty pepper chutney
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