The relish itself was very easy to make and the taste was really surpising. The caramelisation came from using sweet chilli sauce and not sugar so not only did it possess the sweetness but a nice hint of chilli.
We enjoyed this on hamburgers served with Mustard and Herb Roast Potatoes Bites.
Caramelised Capsicum Relish
(recipe adapted from The Australian Women's Weekly Family Barbecues)
Serves: 6
ProPoints per serve: 1
2 teaspoons extra virgin olive oil
1 red capsicum, thinly sliced
1 red onion, thinly sliced
1/2 cup sweet chilli sauce
In a heavy based saucepan or frying pan heat oil over medium heat. Add capsicum and onion, cooking, stirring occassionally for 10 -15 minutes or until vegetables are very soft.
Add sweet chilli sauce, cook stirring for about 2 minutes or until mixture caramelises.
(click here for a printable version of this recipe)
1 comment:
I made a version of this - had so many green capsicum I didn’t know what to do with them. I caramelised the capsicum and brown onion then added juice of a lime a grapefruit and the flesh of the grapefruit finely chopped ( I had too many grapefruit as well). Cooked that down with a teaspoon of brown sugar until it was very soft then blitzed it all. Back to the pan with a splash of fish sauce and half a jar of my own hot chilli jam plus two tablespoons of chillie samba lid made ( too many chillies as well!).
Cooked it all down and bottled it. It was delicious. And I don’t really like green capsicums at all. Next time I will leave out the brown sugar but it was a very nice balance regardless.
So thank you for the inspiration.
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