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Tomato and pepper relish

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Ingredients for 1 servings:

  • 2 bell peppers, red
  • 250 g tomatoes
  • 150 g shallot(s)
  • 2 cloves garlic
  • 1 chili pepper(s)
  • 20 g tomato paste
  • 250 ml apple cider vinegar
  • 200 g brown sugar
  • Salt
  • Paprika powder, sweet

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

To peel the tomatoes, make a cross-shaped incision, briefly place them in boiling water, and then rinse with cold water. The skin will now peel off easily. Cut the bell peppers, shallots, garlic, chili, and tomatoes into small cubes. Place everything in a saucepan, bring to a boil, and simmer on low heat for 45 minutes. Stir occasionally. Add the tomato paste and sugar, let it caramelize briefly, and then deglaze with the vinegar. Simmer briefly and season with salt and paprika. Pour the hot relish into sterile twist-off jars, seal tightly, place the jars on top, and let it cool slowly under a towel.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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