When life gives you a free bag of bell peppers – make them into a yummy relish.
Relish always comes handy in my kitchen. And since this is a sugar free version I even use it on a pizza or on a slice of sourdough for a quick lunch.
My little companion and assistant was a little impatient here
3-4 tbsp olive oil
5 large bell peppers ( red and green ) seeds removed, diced
2-4 red chillies
2 large brown onions peeled, thinly sliced
6 garlic cloves peeled and crushed
1 eggplant (optional ) diced
6 tomatoes peeled and diced
500 ml tomato passata
1/4 cup apple cider
1 tbsp balsamic vinegar
1 tbsp smoked paprika
2 tsp ground cumin seeds
2 tsp ground coriander seeds
1/2 tsp dry oregano
2 tsp sea salt or to taste
1 tsp ground black pepper
Pinch white pepper ( optional )
Heat oil in a large pot ( I used my heavy cast iron casserole pot ) add bell peppers, chillies, eggplant, onions and garlic.
Cook stirring over a high heat for 5-10 minutes or till vegetables start to lightly brown.
Add rest of the ingredients and simmer over a low heat, stirring occasionally to prevent burning, for 30-45 minutes or until thickens to your liking.
Spoon into sterilised jars and seal. Cool completely before refrigerating.
They make a lovely foodie gift.