RED  PEPPER  RELISH

RED  PEPPER  RELISH
 
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Ingredients

Ingredients
Method
 
  • 7  red  peppers,  weighing  about  1kg  
  • 3  red  onions,  weighing  about  500g,  trimmed,   peeled  and  chopped  
  • 500ml  white  wine  vinegar   A  couple  of  generous  pinches  of  sea  salt  
  • A  couple  of  generous  twists  of  freshly  ground   black  pepper  
  • 1  tsp  fennel  seeds   1  tsp  black  onion  seeds   125g  Tate  &  Lyle  Light  at  Heart  -­‐  White
1  Trim,  halve,  core  and  deseed  the  red  peppers,  then  roughly  chop.  Pop  in  a  large  heavy  based  pan  (or   preserving  pan)  with  the  chopped  onions  and  stir  in  the  vinegar  and  salt.  Add  the  freshly  ground  black   pepper  with  the  fennel  seeds  and  onion  seeds.    
2  Mix  well  and  bring  to  the  boil.  Reduce  the  heat  and  simmer  until  the  vegetables  are  tender  (this  takes   about  30  to  40  minutes  but  depends  on  the  size  of  the  pepper  pieces)  stirring  frequently.  Add  the  Light  at   Heart  -­‐  White,  reduce  the  heat  and  stir  until  completely  dissolved.  Then  turn  up  the  heat  and  simmer  for  30   to  40  minutes  until  the  relish  has  thickened  and  reduced  (stir  every  so  often  to  stop  it  sticking).  Spoon  into   warm,  sterilized  jars,  cover,  seal  and  label.  Leave  to  cool  and  then  store  in  the  fridge.      
Tip:  Don\\\'t  skimp  on  the  salt  as  it  helps  balance  the  mix  of  Light  at  Heart  and  vinegar.  

RED  PEPPER  RELISH

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alt

This recipe was uploaded by fabbaker

 
 
This  is  brilliant  served  with  cold  meats  and  cheese  and  makes  a  great  gift.  
Makes  about  1kg  
Per  10g  tablespoon:  10  calories,  0.5g  fat,  0g  sat  fat,  2g  sugars    
Preparation  time  20  minutes  
Cooking  time  80  minutes

Method


1  Trim,  halve,  core  and  deseed  the  red  peppers,  then  roughly  chop.  Pop  in  a  large  heavy  based  pan  (or   preserving  pan)  with  the  chopped  onions  and  stir  in  the  vinegar  and  salt.  Add  the  freshly  ground  black   pepper  with  the  fennel  seeds  and  onion  seeds.    
2  Mix  well  and  bring  to  the  boil.  Reduce  the  heat  and  simmer  until  the  vegetables  are  tender  (this  takes   about  30  to  40  minutes  but  depends  on  the  size  of  the  pepper  pieces)  stirring  frequently.  Add  the  Light  at   Heart  -­‐  White,  reduce  the  heat  and  stir  until  completely  dissolved.  Then  turn  up  the  heat  and  simmer  for  30   to  40  minutes  until  the  relish  has  thickened  and  reduced  (stir  every  so  often  to  stop  it  sticking).  Spoon  into   warm,  sterilized  jars,  cover,  seal  and  label.  Leave  to  cool  and  then  store  in  the  fridge.      
Tip:  Don\\\'t  skimp  on  the  salt  as  it  helps  balance  the  mix  of  Light  at  Heart  and  vinegar.  
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