chilli relish

1 batch
1 large Tin tomatoes
Red pepper
Green pepper
1 medium Onion
  Half a large cucumber; peeled
Clove garlic; peeled
Fluid ounces wine or cider vinegar
½ teaspoon Chilli powder (more if you want the relish very hot)
  Pinch EACH allspice, cumin
  Salt and pepper to taste
1½ tablespoon Brown sugar
  Juice of half a lemon

Drain the tomatoes and squeeze them gently with your hands to remove as many of the pips as possible. Place the tomatoes in a heavy saucepan. Chop the vegetables and garlic finely (process them together if you have a food processor). Add the vegetables, the seasonings, the sugar and lemon juice to the tomatoes and cook over a brisk heat, stirring constantly until most of the liquid has evaporated. Pour into clean jars, seal and store in a cool place.

Note: The authors say this is a relish for barbecues and that it's also good with indoor grills.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 02-19-95

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