RED PEPPER RELISH
Added by fabbaker | Tue 10 Jan 2012 @ 17:39
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
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.