Red Pepper Relish
This red pepper relish is incredibly tasty. You can use it as a spread for Italian ciabiatta sandwiches or as a dip with fresh/baked veggies and fries. I love it together with my sweet potato patties, you should try making some soon!
You can keep it in the fridge for about a week or freeze it in an ice cube trays and use it when you need it.
- 1 tin of tomatoes
- 1 onion
- 1 red pepper
- some honey
- salt, black pepper, ground ginger
- some Harissa paste
Preheat the oven to 180 C/ 356 F. Bake red pepper and onion for 30min until tender.
Drain the liquid off the tomatoes and place the pulp in a pot. Add baked veggies and the remaining ingredients to the pot and cook for about 5min.
When adding Harissa paste, start with a tiny amount as it is extremely spicy. I like spicy food, so I add about 1 tsp, but if you haven't had Harissa before, try it and ascertain how much your will need.
Take off the heat and cool for couple of minutes.
Place in a blender and mix until smooth. Return to the pot and cook for another 30min.