Red jalapeno relish
- Preparation and cooking time
- 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
- 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.