Introduction: Chilli Tomato and Roasted Pepper Relish
This stuff is like currency amongst our family and friends. Every time I make a batch it is gone within a few days.
It is great on beef, chicken, or even on a cracker straight out of the jar.
I have even added a few spoonfuls to a basic tomato puree as a quick pasta sauce.
You can vary the chilli content to increase the heat. The recipe below is probably about a 4 out of 10 heat factor - although everyone has a different scale so you be the judge !!
I occasionally make a batch with three times the chilli - lasts a bit longer that way.
1.5kg Ripe Tomatos
1kg Red (Sweet - Not Hot) Peppers (also called Capsicum in Australia)
8 - 10 Large Red Cayenne (Hot) Chilli Peppers (De-seeding optional)
500g Brown (or White) Onions (sliced)
2 cloves Garlic (crushed)
1 cup Brown Sugar
1.5 cups Malt Vinegar
1 tbsp Curry Powder
1 tbsp Mustard Powder
1 tbsp Cayenne Pepper
1 tbsp Cornflour
Olive Oil, Salt, Pepper
Approx 6 medium clean glass jars with metal (coated) lids
1. Preheat the Oven to 200 Degrees Celcius
2. Slice the Peppers (Capsicum) in half lengthways and remove the seeds.
Lightly brush each half with Olive Oil and sprinkle with Salt and Pepper
Place halves skin side up on baking tray lined with baking paper
Roast the Peppers in the oven for 30 minutes, remove and allow to cool.
3. Meanwhile, prick the Tomato’s skin all over and place in a large bowl
Pour boiling water to cover the tomatos and leave for 5 minutes
Drain water and de-skin the tomatos. Discard skin.
Chop the tomatos and place in a large heavy based pot or saucepan (4.7 Litre minimum)
4. Slice the onions and place in the pot.
5. Add remaining ingredients (except the roasted Capsicum, Chilli's and cornflour) to the pot.
6. Bring the mixture to the boil, stirring well.
Reduce to a medium-low heat and cover with lid. Simmer for 20 minutes.
7. Peel the skin from the roasted Peppers (Capsicum) and discard the skin.
8. Chop the roasted Peppers (Capsicum) and Chilli's and add to the pot (after the 20 mins in step 6)
9. Remove the lid and simmer on low heat until the volume has reduced by almost half, stirring occasionally to prevent sticking to the pot.
This could take 2 hours. Monitor it closely so it doesn't stick to the bottom of the pan and burn.
10. Add Cornflour to a small amount of cold water and add to the pot. Stir until thickened.
11. Sterlise jars (and lids) by boiling in water for at least 10 minutes
12. Remove jars from water, and while jar & mixture are still hot, carefully spoon in the mixture.
Wipe the rim of the jar to remove any mixture residue and screw on lid tightly.
Allow to cool. Once cooled, the vacuum should have sealed lid.
Continue until all mixture / jars used.
If jars have heat sealed correctly, the mixture will keep in a cool, dry place for 3 months. Once opened, refrigerate and consume within 7 -10 days.
If jars did not seal correctly, either refrigerate immediately, or re-heat treat by standing jar upright in water and boiling gently with jar lid on - but not too tight (allow air to escape). Remove and tighten lid. Allow to cool
Second Prize in the
Chili Pepper Challenge