Red Pepper and Sundried Tomato Relish
Nice amount if having a party or stand alone salad. This is one of the recipes I brought back after a visit to Italy. It makes quite a lot of mixture, but you can happily halve the recipe. Delicious on bruschetta with drinks. Good as a starter on baby greens. Great sandwich filling with cold roast chicken. Use as a base when oven baking fish. Top fish with buttered crumbs
YOU WILL NEED
- 3 red bell peppers
- 2 medium onions, finely chopped
- 1 t (5 ml) Ina Paarman's Green Onion Seasoning
- 2 T (30 ml) olive oil
- 2 t (10 ml) balsamic vinegar
- 1 x 240 g Ina Paarman's Sundried Tomato Quarters drained, cut into thin strips
- 2 anchovy fillets (freeze the rest)
- 1 T (15 ml) capers
- ½ t (2,5 ml) Ina Paarman's Chilli & Garlic Seasoning
- 1 t (5 ml) sugar
Adjust oven rack to the middle position.
Preheat the oven to 220°C.
Bake the peppers on a rack over a roasting pan for about 20-25 minutes until blistered and blackening on the outside.
Place them in a glass mixing bowl and cover tightly with clingfilm – leave to sweat and cool down.
On cooling the skin will loosen itself from the flesh. Pull off the blistered skin (it does not matter if a bit remains here and there). Remove the stems and seeds. Cut the peppers into 1 cm strips.
Season the onions with Green Onion Seasoning, and sauté gently in olive oil until soft and golden. Add balsamic vinegar and Sundried Tomato strips.
Add pepper strips and heat through. Chop the anchovy fillets finely and add, together with the capers. Add Chilli and Garlic Seasoning and sugar. Leave to stand for at least an hour. Best made the day before. Serve at room temperature.
View our (ruchetta) recipe.