Red Hot Relish

Red Hot Relish

A fantastic relish for the spring/summer months when tomatoes are plentiful.  Great with cheese omelettes!
(and many other dishes)

Ingredients : 
  • 800g tomatoes
  • 400g red onions
  • 250g sugar
  • 200ml cider vinegar
  • 3 red peppers
  • 4 chillies (you can use any, but we recommend Habanero/Scotch Bonnets)
  • 20ml mustard seeds
  • 1 teaspoon sea salt
  • 1 teaspoon paprika

To prepare

1) Skin and quarter the tomatoes. You can do this raw or grill them for 5 minutes until the skin starts to darken. Leave to cool and then the skin comes off easily
2) Peel and chop the onions.
3) Dice the chillies and red peppers.  You can leave in the chilli seeds but remove the pepper seeds and core.
4) Put the chopped tomatoes, onions, peppers and chillies into a pan and cover. Cook on a very low heat for 10 minutes stirring occasionally.
5) Add the sugar and vinegar and bring to the boil until the sugar has dissolved.  Then add the mustard seeds, paprika and salt and stir well.
6) Simmer on a moderate heat for 30 minutes until the liquid has mostly evaporated and has a thick but moist consistency. Make sure to stir regularly at this point to stop the mixture sticking to the pan.
7) Spoon the relish into warm, sterilized jars and seal. Leave for at least 2 weeks to give the flavour time to mature.

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