Sunday, August 23, 2020

Roasted Red Pepper Relish

 This recipe is based on the one found in Kevin West's "Saving the Season"- one of my go to preserving books.

I am proud to announce that all the vegetables needed for this recipe came straight from my garden!  It doesn't get better than that!  I am looking forward to adding it to my charcuterie board in the coming weeks!

This recipe makes 4 250ml jars


2 1/4 lbs       red Shepherd peppers (or red bell peppers), cut in half lengthwise

1 lb               San Marzano tomatoes (or other Roma type tomato)

1 small         onion

2 cloves       garlic

1 tbsp          kosher salt

2                 anchovy fillets, rinsed and drained

6 tbsp         red wine vinegar

2 tsp           sugar

1/2 tsp        dried oregano

Pinch         ground cayenne pepper

4 tbsp        extra virgin olive oil


Lay the peppers (cut side down), tomatoes, onions and garlic on a baking sheet lined with aluminium foil. Place under the broiler until the vegetables are scorched and blackened.  Set the vegetables aside to cool.  Fold the foil around the peppers, crimp the edges to seal and leave to steam about 15 minutes.

Peel the tomatoes' charred skin with your fingers, slice them in half and squeeze out the seeds and juice.  Discard the seeds and juice and chop the flesh.  Peel the onion and mince; peel the garlic and mash into a paste with 1/4 tsp salt and the anchovies.  Combine the tomatoes, onion and garlic-anchovy paste in a bowl.

Rub off the peppers charred skin and discard, along with the seeds and white connective tissue.  Chop the peppers into 1/4-inch dice and add to the bowl with the other vegetables.  You should have 4 1/2 cups.

Place the chopped vegetables in a saucepan with the vinegar, the remaining salt, sugar, dried herbs and cayenne pepper.  Bring to a boil, stirring occasionally.  Lower the heat and simmer gently for five minutes.  

Ladle the hot relish into four prepared 250ml jars, leaving a 1/2 inch headspace.  Run a skewer or there thin implement along the inside edge of the jar to release any air pockets.  Add one tablespoon of olive oil to each jar.  Wipe the rims, seal the jars and process in a steam canner for ten minutes.

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