Prep 30 mins
Cook 30 mins
This goes really well with all kinds of barbecued meat.
- 6 sweet red peppers, washed,halved and seeded
- 44.37 ml olive oil
- 3 tomatoes
- 2 medium red onions, sliced into rings
- 1-2 hot red chile
- 118.29 ml dark brown sugar, packed
- 118.29 ml raspberry vinegar or 118.29 ml red wine vinegar
- Preheat the oven to 220 degrees C (or 425 F).
- Lay the red peppers cut side down on a baking tray and brush them with 2 tbsp olive oil.
- Bake until the skins start to blacken and blister.
- At that point, remove from the oven, put them in a bowl and cover with cling film.
- Set aside.
- Meanwhile, peel the tomatoes by covering them in boiling water for a few minutes.
- Drain and the skins should come off easily.
- Quarter the tomatoes, discarding the seeds.
- The peppers should now be cool enough to skin.
- Once they are skinned, chop into thin strips.
- Heat the remaining olive oil in a medium saucepan.
- Tip in the onions and chillies and sauté over a medium-low heat for 10 minutes or until the onions are soft.
- Stir in the sugar and cook for another two minutes, being careful the sugar does not burn.
- Add the tomato and pepper strips along with the vinegar.
- Let simmer for 20 minutes or until thick and pulpy.
- Put into a sealed container and keep in the fridge for up to two weeks.
- Serve cold.
This is just delicious. I used three bell peppers because the ones I had on-hand were huge. I wasn't sure how long to roast them but decided they were ready to come out of the oven after 30 minutes, by which time they were nicely charred (the flavour of the pepper, after peeling off the blackened skin, is just great!). Apart from being a yummy accompaniment to bbqed meats, I think this relish would also go well with grilled or crumbed chicken, and I imagine the addition of some chopped fresh mint would be fabulous if serving with lamb. DH is planning to use it to liven up his bagged cheese sandwiches. Next time I will consider halving the quantity, as I don't think our smallish family will finish it all in two weeks - I just wish it kept for longer than this!