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Relish in a Blitz

Do you like sweet peppers? I don’t like them much when they are cooked, I find them too mushy. On salads however I really like them raw. I was thinking of making a tomato chutney last night but I found a red pepper in the fridge that was left over from last week and the cogs in my brain started turning. I decided I’d experiment by blending the pepper with the tomatoes. To my surprise it was absolutely gorgeous. Sweet, fresh and hot with the addition of some chillies. I had some left over today and I put it on toast with a fried egg for my lunch, it was a real treat.You can use this as a dip for vegetables  or nachos or as a spread on crackers or indeed as a sauce for fish or meat. The relish will stay fresh in the fridge for a couple of days but if you want to preserve it for a few weeks I would suggest adding some oil and cooking it on a low heat until all the moisture is evaporated and it looks more like a jam spread.
Relish in a Blitz
Recipe Type: Condiment, Relish, sauce, chutney
Cuisine: Universal
Author: Mira
  • 1 medium size Red Pepper
  • 2 tomatoes
  • 2 chillies
  • 1 clove of garlic
  • a handful of garlic
  • salt to taste
  1. Put all the ingredients in a blender.
  2. Blend to a smooth paste.

It can either be served immediately or preserve in the fridge for few days.

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