8g dried ancho poblano chillies with seeds
2 roasted red peppers from a jar (or you can roast your own)
5 cherry tomatoes
1 large clove garlic
1/2 red onion chopped into 3 chunks
1 cm piece fresh peeled ginger
Pinch of pink Himalayan salt (or table salt)
Generous pinch of black pepper
1 tsp sugar (optional)
1 tbsp white wine vinegar
1 tbsp balsamic vinegar
This sweet chilli relish is delicious on crackers, open sandwiches and serves as a great party dip for slices of toasted pitta bread.
It’s also perfect for mixing through cooked pasta and veggies to add a spicy twist, plus any other tasty combinations you discover! Store it in the fridge and it will keep for up to 1 week (if you haven’t eaten it all by then!).
Makes 1 large jar
Soak the dried chilli and seeds in hot water for 10 mins to soften. When they’re ready, drain into a sieve and tip into the processor.
Add the rest of the ingredients to the food processor and blitz together for 15-20 seconds until everything is chopped into tiny pieces (it doesn’t need to be completely smooth).
Pour the mix into a frying pan and simmer gently on a medium heat for 8-10 mins, so that most of the liquid is absorbed and the flavours intensify. Stir occasionally to make sure nothing sticks to the bottom of the pan.
* Top Tip *
Keep an eye on the pan as the timings are just a guide – don’t over simmer the relish or it will dry up and burn.
The relish is ready when the excess liquid has been absorbed but it’s still moist – taste and adjust any seasonings or sweetness to your own taste. Leave to cool and store in an airtight jar.
Why not pair it with this sweet potato bean burger?
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