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
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 16 | |
| low in | fat | 0g |
| saturates | 0g | |
| carbs | 3g | |
| sugars | 3g | |
| fibre | 1g | |
| protein | 1g | |
| salt | 0.3g |
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.
Goes well with
Recipe from Good Food magazine, December 2016
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