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Fancy something sweet with a hint of chilli to liven up your lunch or dinner? This sweet chilli relish has fabulous flavours that will definitely give your usual meals a tasty twist.
Ancho Poblano chillies are mild, sweet, with no fiery chilli 'burn'. They add a mild delicious tingle and are packed full of health benefits including vitamins and minerals, they aid digestion, fight sinus congestion, can help relieve migraines and joint pain, and may even boost your metabolism. Just a few great reasons to use and enjoy them in your cooking!
Preparation
Makes 1 large jar
Equipment
- Measuring cups & spoons
- Food processor
- Frying pan
- Wooden spoon
- Airtight glass jar
- Sieve
Cooking Instructions
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.
* Serving Suggestion *
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!)
I’ve got loads more yummy vegan recipes on LottieLovesFood.com or come say hi on twitter or instagram.