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WELLIE'S RED PEPPER & TOMMY RELISH
4 tblsps olive oil
225g finely chopped onion
2 large red peppers, cored, seeded & chopped
1 garlic clove, crushed
half teasp each of ground allspice, ground ginger, paprika & salt
450g ripe tomatoes, peeled & chopped
225g sugar
150ml white wine vinegar
Heat the oil in a large saucepan, then add the onion and cook gently until very soft. Add the peppers, garlic, spices and salt and cook for 10 mins.
Stir in the remaining ingredients, cover and cook VERY slowly for at least one and a quarter hours until the relish is thickened, but not too thick. Stir occasionally for most of the time, but more frequently towards the end to prevent the relish from sticking.
Ladle the relish into warm, clean, dry jars. Cover with vinegar-proof lids and seal. Store in a cool, dark, dry place for 2 months before using.
(I have one jar left from last year to keep us going, yippee!))
I tripled the above recipe and it made 9 and a bit jamjars.
It's a lovely recipe this one, and if you fancy adding a bit of a kick to it, add a couple of fresh chillies at the spices stage....
Good Luck Peeps!
4 tblsps olive oil
225g finely chopped onion
2 large red peppers, cored, seeded & chopped
1 garlic clove, crushed
half teasp each of ground allspice, ground ginger, paprika & salt
450g ripe tomatoes, peeled & chopped
225g sugar
150ml white wine vinegar
Heat the oil in a large saucepan, then add the onion and cook gently until very soft. Add the peppers, garlic, spices and salt and cook for 10 mins.
Stir in the remaining ingredients, cover and cook VERY slowly for at least one and a quarter hours until the relish is thickened, but not too thick. Stir occasionally for most of the time, but more frequently towards the end to prevent the relish from sticking.
Ladle the relish into warm, clean, dry jars. Cover with vinegar-proof lids and seal. Store in a cool, dark, dry place for 2 months before using.
(I have one jar left from last year to keep us going, yippee!))
I tripled the above recipe and it made 9 and a bit jamjars.
It's a lovely recipe this one, and if you fancy adding a bit of a kick to it, add a couple of fresh chillies at the spices stage....
Good Luck Peeps!
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