elvisbreakfastkatrina

Red Bell Pepper Relish with Garlic & Onion

In Uncategorized on July 23, 2012 at 3:48 am

 

A while back, I posted a relish/sauce recipe about a bunch of bell peppers that my grandparents gave me. Well, they managed to give me another small bag, but I did not want to use the same recipe as last time. I looked at this recipe, but had to change it a bit to suit what I had.

Red bell shaped peppers, 300g – 500g – whatever you have

oil, for roasting + 2 tbsp extra

2 onions, diced

2 cloves garlic, diced

1/4 tsp dry mustard

1/4 tsp cayenne pepper

1/2 cup dark cane sugar, more to taste if needed

cider vinegar, as needed

 

1. Take peppers (I would guess that my bag was between 400 – 500 g, though it could have even been less), cut in half and deseed. Roast in a few tablespoons of oil in a preheated oven of 180 degrees celsius. Roast until cooked through, approximately 40 minutes. You could probably roast it for longer, depending on the flavour you want.

2. Take a med-large saucepan. Sautee onion and garlic in the saucepan until cooked but not browned – though I suppose you could brown them. Chop the roasted peppers and add to the garlic and onions. Mix some vinegar in with the sugar and add to the pan along with the dry mustard and cayenne pepper, cover the mixture with vinegar and bring to the boil, then lower heat and reduce it down. Season to taste, and if needed – add more sugar. Sterilize some jars and fill with relish, I got about 3. Enjoy with some bread and cheese!

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  1. Wow, another bag of peppers? You’ll have enough spiciness for the next few years now 🙂
    Looks yum.

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