Quick & Easy

Roast red capsicum and chilli relish

Easy and inexpensive to make, this relish is delicious served with barbecued chicken or grilled beef. It also makes a wonderful homemade gift.
Roast red capsicum and chilli relish
3 Item
1H 30M



1.Heat oil in a large saucepan over moderate heat. Add onion; cook, stirring, for 5 minutes or until softened. Add tomato, chiili, sugar, vinegar and salt. Bring to the boil. Reduce heat; simmer, covered. stirring occasionally, for 15 minutes.
2.Meanwhile, preheat an oven-grill to high. Line a baking tray with foil. Cut capsicums lengthwise into quarters. Remove seeds and membranes. Place capsicum, skin-side up, on prepared tray. Grill for 4 minutes or until skin blisters and blackens. Transfer to a heatproof bowl; cover with plastic food wrap. Stand for 5 minutes (this helps lift skin). Peel, then thinly slice.
3.Add capsicum to tomato mixture; cook, uncovered, for 45 minutes or until thickened. Spoon relish into hot sterilised jars (see notes). Seal while hot.

To sterilise jars, place clean jars in an oven preheated to 180°C (160°C fan-forced) for 10 minutes. If you’d like relish with extra bite, add 2 fresh small red chillies. This recipe makes 3 cups of relish.


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