LottieLovesFood
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?
Sign up to receive a celebrity e-cookbook along with inspiring recipes, meal plans and more. All our resources are 100% free!
Already signed up? No need to register again, keep an eye on your inbox for your cookbook!
