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Red jalapeno relish

Red jalapeno relish

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  • Preparation and cooking time
    • Prep:
    • no cook
  • Easy
  • Serves 8

A simple tomato and chilli salsa that really brings the heat. Try a spoonful on a plate of nachos with all the trimmings, you won't be disappointed

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal16
low infat0g
saturates0g
carbs3g
sugars3g
fibre1g
protein1g
salt0.3g
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Ingredients

  • 4-5 big plum tomatoes , roughly chopped
  • 1 tbsp tomato purée
  • 1 tbsp red wine vinegar
  • 1 tsp honey
  • 1small red onion , finely chopped
  • 75-100g red jalapeños from a jar, finely chopped, plus a few extra to decorate
  • ½ tsp coriander seeds , ground with a pestle and mortar

Method

  • STEP 1

    Sit the tomatoes in a sieve over a mixing bowl for 5 mins. Lift off the sieve and mix the tomato purée, vinegar and honey into the tomato juices to make a smooth base. Stir in the tomatoes, onion, 75g chopped jalapeños and the coriander seeds with some seasoning.

  • STEP 2

    Leave to sit for 5 mins, then taste for spiciness – if you like it hotter, add the remaining 25g jalapeños. Decorate with a few whole jalapeños to serve.

Recipe from Good Food magazine, December 2016

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