Roast red pepper relish

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This recipe needs advance preparation!
Roast red pepper relish
Roast red pepper relish
Roasted, peeled, deseeded, skinned and sliced
Servings:Servings: 16 - Makes 2 large jars of relish
Calories per serving:36
Ready in:1 hour
Prep. time:30 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:24th December 2012

A robust colourful relish. Splash some on a simple green salad to bring it to life


Ingredients

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Method

  1. `Roast', peel, deseed and slice the peppers as shown here
  2. Add the garlic and onion to a large pan and fry gently in the olive oil until soft and translucent
  3. Tip in the red pepper, vinegar, water, sugar, cinnamon and black pepper
  4. Bring to the boil then simmer for 30 minutes to thicken the sauce
  5. Allow to cool and store in sterilised jars

Variations

Replace the white wine vinegar with sherry vinegar and the sugar for demerara sugar to make a really hearty pepper chutney

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