Red jalapeno relish

Red jalapeno relish

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(0 ratings)

Prep: 10 mins no cook


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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal16
  • fat0g
  • saturates0g
  • carbs3g
  • sugars3g
  • fibre1g
  • protein1g
  • salt0.3g
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  • 4-5 big plum tomatoes, roughly chopped
  • 1 tbsp tomato purée
  • 1 tbsp red wine vinegar
  • 1 tsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 small 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
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…


  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.

  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.

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