Red pepper & tomato relish
- Preparation and cooking time
- Serves 10 - 12
Blackened peppers make a great base for a homemade sauce- combine with sundried tomatoes, garlic, coriander and basil
- STEP 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.
- STEP 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.