Red Pepper Relish

"This goes really well with all kinds of barbecued meat."
photo by a user photo by a user
Ready In:
1 pint




  • 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.

Questions & Replies

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  1. 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!


This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="">
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