Sweet Pepper & Coriander Relish

Sweet Pepper & Coriander Relish

A simple to make relish with great flavours. Super with cheese.   We are both vegetarians but we've been told that this relish is great with fish dishes aswell.  

sweet pepper relish


  • 4 large orange peppers.  Red/yellow peppers are fine but don't use green peppers as you want sweet for this recipe.
  • 200ml Sesame seed oil
  • 1 mild chilli (something like Jalapeno or Fresno heat is fine. Don't use anything too powerful or you will overpower the other flavours)
  • Fresh coriander
  • Salt 

It is very simple to make.  The above ingredients makes about 5 jars.

1) Chop the peppers and remove the seeds.  
2) In a pan, heat the oil then add the pepper and cook for about 10 minutes. Do not burn the skins.
3) Deseed and dice the chilli.   
4) Remove peppers from pan and place into a blender and blitz for 5 seconds. The consistency you want is finely chopped as opposed to a puree.
5) Finely chop the coriander.
6) Add the coriander and chilli to the blender and blitz for another 5 seconds to mix. 
7) Tip the mixture into a glass bowl. Add salt if required.
8) Cover the bowl until ready to serve, or spoon into warmed sterized jars and seal.

For a twist, you can roast the peppers first.  

1) Roast the peppers and halved tomatoes on a baking tray and grill for about 10 minutes, turning regularly until the skins have blackened. Leave for 5 minutes.
2) Put the peppers and tomatoes in a plastic bag and leave for 10 minutes. This enables the skins to be easily removed.
3) Chop the cooled peppers

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