Roasted Red Relish

Processing: Boiling Water Canner
10 minutes
Storage: 12 months+
Yield: 10-12 cups per batch

   
A delicious, sweet red relish, that is easy to prepare and will quickly become a family favourite! Oven roasting your vegetables, then simmer until thick with spices and vinegar. Use instead of salsa, as a pizza sauce, on some bruschetta or on crackers with caramelised onion and brie!
  
Ingredients:
5.4kg (12lbs) sweet red peppers (capsicums)
900g (2lbs) tomatoes
4 garlic cloves, finely minced
1/2 cup finely diced red onion
1/2 cup finely chopped fresh basil (or 4 tablespoons dried basil)
2 tablespoons brown sugar
2 teaspoons kosher or pickling salt
1/2 cup balsamic vinegar (at least 5% acidity)
1/2 cup apple cider vinegar (at least 5% acidity)
     
Roast vegetables in oven until charred.
Wash peppers and tomatoes, drain then arrange on a baking tray (single layer). Bake until charred, turning vegetables and charring all sides. Remove from the oven, cover with a clean teatowel and cool to handle.
  
Remove skins and seeds from vegetables.
Pull capsicums apart, into 3-4 pieces. Cut tomatoes in half. Discard skins and seeds. Rinse and drain. Finely chop (we used a food processor).
  
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes while you reduce the relish. Once the time is up, turn the heat off and leave jars in canner until ready to fill with hot relish.
  
Reduce relish.
Combine the diced vegetables, sugar, salt and onion in a large pan (or several). Bring to a boil then simmer until thickened to your liking, about 15-20 minutes.
  
Prepare lids.
While you are simmering the relish, place the lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
  
Ladle hot relish into hot jars.
Immediately spoon the hot relish into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, then wipe rims and seal.
  
Process jars in a boiling water canner for 10 minutes.
Process jars of relish in boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
  
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
  
TIPS


  • Add some heat to your relish by substituting some of the sweet red peppers for chillies;
  • Try cherry tomatoes instead of normal garden tomatoes;
  • Add oregano instead of basil (or half basil, half oregano), or leave out if you prefer;
  • Puree the relish before canning for a smooth pasta sauce alternative.
   

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