Red onion, tomato and chilli relish

December 22, 2016 8:26 am Published by Leave your thoughts

A thick, hot and very tasty relish – good with burgers, in jacket potatoes, with cheese on

toast, or in sandwiches.


1 medium red onion, peeled and finely chopped

450g ripe red tomatoes

1 small red chilli, deseeded and finely chopped

1 large clove garlic, peeled and crushed

2 tbsps dark brown soft sugar

225 ml balsamic vinegar

Salt and freshly milled black pepper


First, skin the tomatoes: pour boiling water over them and leave for exactly 1 minute

before draining them and slipping off the skins (protect your hands with a cloth if they

are too hot).

Put the onion, chilli, garlic and tomatoes in a food processor and pulse until finely chopped, then place the mixture in a small saucepan and add the sugar and vinegar. Place the pan over a gentle heat and simmer very gently, without a lid, for 2 hours, by which time the mixture will have reduced to a thick sauce.

Towards the end of the cooking time, stir frequently, so that the sauce doesn’t stick to the

bottom of the pan. Then taste to check the seasoning.

Allow to cool, then serve.



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This post was written by Yzanne

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