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Red pepper & tomato relish

Red pepper & tomato relish

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10 - 12

Blackened peppers make a great base for a homemade sauce- combine with sundried tomatoes, garlic, coriander and basil

  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving (10)
HighlightNutrientUnit
kcal92
low infat8g
saturates1g
carbs4g
sugars4g
fibre2g
protein1g
salt0.8g
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Ingredients

  • 3 red peppers
  • 85g sundried tomato from a jar or deli counter
  • 1 garlic clove , chopped
  • ½-1 red chilli
  • handful basil leaves
  • handful coriander leaves
  • 6 tbsp olive oil
  • 2 tbsp red wine vinegar

Method

  • 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.

Goes well with

Recipe from Good Food magazine, July 2013

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A star rating of 4 out of 5.1 rating
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