Capsicum and Tomato Relish Recipe
This sweet, tangy capsicum and tomato relish is similar to our tomato relish. While the tomato relish contains brown sugar and brown vinegar, this capsicum version contains white sugar and white vinegar.
The relish can be made as mild or hot as you like. The heat level will depend on the type and amount of chilli used, and whether the chilli seeds and ribs are included (remove them for a milder relish).
Serve a dollop of relish with rissoles, pies, or quiches, or add to sandwiches or hamburgers.
Makes about 1 2/3 cups relish.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
1 large (about 270g) red capsicum
280g (about 2 medium) tomatoes
1 tablespoon (20ml) oil
1 medium (about 160g) red onion, peeled and very finely diced
1 medium (about 6g) red chilli, very finely diced (adjust the amount of chilli according to taste)
2 large garlic cloves, peeled and crushed
55g (1/4 cup) sugar
84ml (1/3 cup) white vinegar
1/8 teaspoon table salt
Freshly ground black pepper, to taste
Preheat grill to high.
Cut capsicum in half and remove the stalk, seeds and membranes. Press capsicum with your hand to flatten it out and place, skin side up, on a baking tray.
Place capsicum under the grill for about 6-8 minutes, until at least one third of the skin surface blackens.
Remove capsicum from under grill, cover with greaseproof paper or aluminium foil, and set aside until cool enough to handle (about 15 minutes).
Using a sharp knife, cut a shallow cross, about 3cm long, through the skin on the base of each tomato. © exclusivelyfood.com.au
Place tomatoes in a medium-sized heatproof bowl. Boil enough water to cover tomatoes. Pour boiling water over tomatoes.
Leave tomatoes in the water for 40 seconds (the skin may or may not split and curl away from the tomato flesh).
Remove tomatoes from the water. Use a knife or your fingers to lift the edges of the tomato skin and peel it off.
Discard the skin. Finely dice the peeled tomatoes and set aside.
Peel skin off the capsicum and discard skin.
Finely dice capsicum and set aside with the tomato.
Heat oil in a medium heavy-based saucepan over medium heat. Add the onion and chilli and cook, stirring occasionally, until onion has softened (about ten minutes).
Add garlic and cook the mixture for another minute, stirring constantly.
Add chopped tomato, chopped capsicum, sugar, vinegar, salt and pepper to the saucepan and stir to combine. Increase heat to high until the mixture boils, and then reduce heat to low so the mixture is simmering. Simmer, uncovered, stirring occasionally, until the mixture is thick (about one hour and 20 minutes).
Store relish in a covered container in the refrigerator. We store the relish for a day or so before using to allow the flavours to develop. © www.exclusivelyfood.com.au