Red pepper & tomato relish

Red pepper & tomato relish

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(1 ratings)

Prep: 15 mins Cook: 20 mins


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

  • Freezable
  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving (10)

  • kcal92
  • fat8g
  • saturates1g
  • carbs4g
  • sugars4g
  • fibre2g
  • protein1g
  • salt0.8g
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  • 3 red peppers
  • 85g sundried tomato from a jar or deli counter
  • 1 garlic clove, chopped
  • ½-1 red chilli
  • handful basil leaves
  • handful coriander leaves
  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp red wine vinegar


  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.

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