Red Pepper Relish

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
YIELD: 1 pint
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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