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Relish
Recipes
( Please see the sections on "Hints" and Conversion Tables
)
Sharp tangy relishes are
based on fruit and / or vegetables and usually contain vinegar and sugar, but generally
not in large enough quantities to preserve the ingredients for as long as other pickles.
Relishes must be kept in the refrigerator and will only keep for about a month. They add
zest to hot or cold meats, curries and savory snacks. Please read the section on "Hints".
Pepper Relish
| 3 medium ( 450 g ) red peppers |
3 medium ( 450 g ) green peppers |
| 2 cups water |
1/2 cup white vinegar |
| 1/2 cup brown sugar |
1 medium ( 120 g ) onion, chopped |
| 1 small, fresh, red chilli, chopped |
1 tablespoon cornflour |
| 2 tablespoons water, extra |
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Cut peppers in half lengthways
and remove the seeds. Place the peppers, cut side down on an oven tray. Cook under a hot
grill in the oven until the skins blister. Cool. Remove and discard the skins. Chop the
peppers.
Combine the water, vinegar and sugar
in a large saucepan and stir over the heat without boiling, until the sugar is dissolved.
Stir in the peppers, onion and chilli. Bring to the boil and simmer, uncovered for 10
minutes. Stir in the blended cornflour and extra water, and stir until the mixture
thickens. Pour into hot sterilized jars and seal when cold.
Makes about 2 cups.
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