DIP - Capsicum and Tomato Relish

By Aemelia

Ingredients

• Makes about 1 2/3 cups relish.
• We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
• 1 large (about 270g) red capsicum
• 280 g (about 2 medium) tomatoes
• 1 tablespoon (20ml) oil
• 1 medium (about 160g) red onion, peeled and very finely diced
• 1 medium (about 6g) red chilli, very finely diced (adjust the amount of chilli according to taste)
• 2 large garlic cloves, peeled and crushed
• 55 g (1/4 cup) sugar
• 84 ml (1/3 cup) white vinegar
• 1/8 teaspoon table salt
• Freshly ground black pepper, to taste

Details

Adapted from exclusivelyfood.com.au

Preparation

Step 1

Preheat grill to high.

Cut capsicum in half and remove the stalk, seeds and membranes. Press capsicum with your hand to flatten it out and place, skin side up, on a baking tray.

Place capsicum under the grill for about 6-8 minutes, until at least one third of the skin surface blackens.

Remove capsicum from under grill, cover with greaseproof paper or aluminium foil, and set aside until cool enough to handle (about 15 minutes).

Using a sharp knife, cut a shallow cross, about 3cm long, through the skin on the base of each tomato.

Place tomatoes in a medium-sized heatproof bowl. Boil enough water to cover tomatoes. Pour boiling water over tomatoes.

Leave tomatoes in the water for 40 seconds (the skin may or may not split and curl away from the tomato flesh).

Remove tomatoes from the water. Use a knife or your fingers to lift the edges of the tomato skin and peel it off.

Discard the skin. Finely dice the peeled tomatoes and set aside.

Peel skin off the capsicum and discard skin.

Finely dice capsicum and set aside with the tomato.

Heat oil in a medium heavy-based saucepan over medium heat. Add the onion and chilli and cook, stirring occasionally, until onion has softened (about ten minutes).

Add garlic and cook the mixture for another minute, stirring constantly.

Add chopped tomato, chopped capsicum, sugar, vinegar, salt and pepper to the saucepan and stir to combine. Increase heat to high until the mixture boils, and then reduce heat to low so the mixture is simmering. Simmer, uncovered, stirring occasionally, until the mixture is thick (about one hour and 20 minutes).

Store relish in a covered container in the refrigerator. We store the relish for a day or so before using to allow the flavours to develop.