Posts Tagged ‘pumpkin butter’

Beautiful Bell Peppers & Bell pepper relish…oh, and some pumpkin butter for good measure!

In Pickles & Preserves on June 27, 2012 at 6:38 am

I’m back…ish. Despite my best intentions…my plans of serious dedication to cooking post exams just haven’t quite materialized yet. I’ve been bad about photographing things and just spent 5 days not cooking and living off canned junk whilst staying at my parents house. No idea why. I have been both busy….and lazy.

Anyway, I have big plans for tomorrow (and someone joining me for dinner, which helps get me motivated) but I wanted to preview that by sharing some relish I made from a lovely gift from my grandparents – half a kg of handpicked beautiful bell peppers. Aren’t they beautiful? I’m not sure exactly where they came from, but I think my grandparents may have picked them from a friend’s property. My granny was kind enough to send a relish recipe along with the peppers, and I was somewhat intrigued by the approach – which required blending most of the ingredients before cooking them!

Sadly, I have since lost the recipe but I did end up changing it quite a bit anyway. This is my vague recollection of it:

500g bell peppers

2 green chillis, seeds discarded and finely chopped

1 onion, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

1/2 cup – 1 cup sugar

1 cup water

1 cup white wine vinegar (or was it two cups?)

lemon juice (of 1-2 lemons)

Sorry, my memory is really failing me on this one. But basically you begin with the most time consuming part – which is quartering all the bell peppers, discarding the seeds and removing any membrane. Put the peppers in a blender along with the chopped chillies, onion and garlic. Pulse, then add sugar and water. Transfer to pot and add vinegar, bring to boil and reduce until thickened. I can’t remember how much vinegar was used, but I’m sure you can just use your common sense. Even after reducing, it was something in between a sauce and a relish, but delicious and zingy nevertheless. I added a little lemon juice at the end to help make it set. Once reduced, transfer to sterilized jars and seal.

I was hesitant about posting this before I had something to serve it on (I’m planning on making bread this evening or tomorrow) but while it doesn’t look like much at the moment, it is nothing but deliciousness! Pumpkin butter, who would have thought? Oh, and please note that no butter is actually involved in the recipe. I more or less used this recipe as a reference, adjusting the quantities a bit – and sadly, I had run out of nutmeg so this batch of pumpkin butter is nutmeg free. Oh well, there’s always a next time. Hopefully I’ll be posting about what I make for dinner tomorrow, as well as photographing this being served with something!