Red Onion, Tomato and Chilli Relish

"Serve it hot or cold with chips, meatloaf, fish or with anything you fancy really!"
photo by AaliyahsAaronsMum photo by AaliyahsAaronsMum
photo by AaliyahsAaronsMum
Ready In:
2hrs 10mins




  • Start off by skinning the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute and then drain them and slip off the skins.
  • In a food processor, add the onion, tomatoes, chilli and garlic and blend until finely chopped.
  • Place the mixture in a saucepan over low heat and add the sugar and vinegar.
  • Simmer very gently, without the lid on, for 2 hours, by then the mixture will have reduced to a thick sauce.
  • Stir frequently towards the end of cooking time so the sauce doesn't stick to the bottom of the pan.
  • Taste to check the seasoning - serve hot or cold.

Questions & Replies

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  1. Sydney Mike
    Made this today to use later in the week, & then set it out for a group I hosted earlier this evening ~ A BIG HIT with the dipper crowd! Seasoned it with lemon pepper rather than the usual S&P! Will definitely be making this again! [Tagged, made & reviewed in Please Review My Recipe cooking game]
  2. French Tart
    I knew this was 5 star before I even made it - I can tell by the ingredients, and these ingredients rang all my bells! SUPERB - I had this with another tagged recipe, Ricotta Fritters, today. I made this a week ago, and left it to "mature and mellow" in the fridge! I made no changes, and I not did I take any photos, as your photo is SO wonderful already - but I might submit a photo when I have used it in another recipe, if you like! If I had any comments to make, it would be that I think it would be great with a bit more onion added - maybe a large onion instead of a small one - but that is just my personal taste! 5 star already and thanks for posting this lovely recipe! FT:-)
  3. Chef Dudo
    As FT suggested I used a large red onion instead of a small one. This was great on my vegetarian burger, also as a dip, a little on the side of my hummus and there is still some left in the fridge.<br/>A very versatile condiment.<br/>Thanks for posting.<br/>Made for P-A-R-T-Y, December 2011.
  4. Gerry
    Like French Tart said - the ingredients rang a bell that said SUPERB - and it was! Loved this combination. Great as a dip - added some to a burger - will make a new batch the next time I do burgers. Thank you for another of your recipes that have proven to be five star winners.


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