Red pepper & tomato relish

Red pepper & tomato relish

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 10 - 12

Blackened peppers make a great base for a homemade sauce- combine with sundried tomatoes, garlic, coriander and basil

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving (10)

kcalories
92
protein
1g
carbs
4g
fat
8g
saturates
1g
fibre
2g
sugar
4g
salt
0.8g

Ingredients

  • 3 red peppers
  • 85g sundried tomatoes from a jar or deli counter
  • 1 garlic clove, chopped
  • ½-1 red chilli
  • handful basil leaves
  • handful coriander leaves
  • 6 tbsp olive oil
  • 2 tbsp red wine vinegar

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Method

  1. Quarter and deseed the peppers, then place, skin-side up, on a grill pan. Grill until the skins are blackened, then transfer to a bowl and cover with foil until they are cool enough to handle. Strip off the skins and roughly chop the peppers.
  2. Roughly chop the tomatoes and garlic. Deseed and roughly chop the chilli. Put all the ingredients in a food processor with a good amount of seasoning. Blitz until finely chopped but not puréed. Tip into a bowl, cover and chill for up to 3 days. Bring to room temperature to serve.

Recipe from Good Food magazine, July 2013

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