RED PEPPER RELISH
Make and share this Red Pepper Relish recipe from Food.com.
Provided by Sackville
Categories Onions
Time 1h
Yield 1 pint
Number Of Ingredients 7
Steps:
- 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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