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Red Pepper Relish

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“This goes really well with all kinds of barbecued meat.”
READY IN:
1hr
YIELD:
1 pint
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 220 degrees C (or 425 F).
  2. Lay the red peppers cut side down on a baking tray and brush them with 2 tbsp olive oil.
  3. Bake until the skins start to blacken and blister.
  4. At that point, remove from the oven, put them in a bowl and cover with cling film.
  5. Set aside.
  6. Meanwhile, peel the tomatoes by covering them in boiling water for a few minutes.
  7. Drain and the skins should come off easily.
  8. Quarter the tomatoes, discarding the seeds.
  9. The peppers should now be cool enough to skin.
  10. Once they are skinned, chop into thin strips.
  11. Heat the remaining olive oil in a medium saucepan.
  12. Tip in the onions and chillies and sauté over a medium-low heat for 10 minutes or until the onions are soft.
  13. Stir in the sugar and cook for another two minutes, being careful the sugar does not burn.
  14. Add the tomato and pepper strips along with the vinegar.
  15. Let simmer for 20 minutes or until thick and pulpy.
  16. Put into a sealed container and keep in the fridge for up to two weeks.
  17. Serve cold.

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