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 for  ROASTED RED RELISH
Yield: 5-6 cups
Yield: 10-12 cups
Red Capsicums 
(Sweet Red Peppers)
2.7kg (6 pounds)
5.4kg (12 pounds)
450g (1 pound)
900g (2 pounds)
Red Onion, Finely Diced
1/4 cup
1/2 cup
Fresh Basil, 
Finely Chopped
1/4 cup*
1/2 cup**
Garlic Cloves, Finely Minced
2 teaspoons
4 teaspoons
Brown Sugar
1 tablespoon
2 tablespoons
Salt, Finely Ground 
(No Additives)
1 teaspoon
2 teaspoons
Balsamic Vinegar
(Minimum 5% Acidity)
1/4 cup
1/2 cup
Apple Cider Vinegar
(Minimum 5% Acidity)
1/4 cup
1/2 cup
* or 2 tablespoons dried basil     ** or 4 tablespoons dried basil

1.  Sterilise all equipment by washing in hot soapy water and rinsing well before use.
2.  Wash capsicums and tomatoes. Core tomatoes. Arrange on a lined baking tray in a single layer. Bake, roast or grill (turning as required) until skins char and split. Remove from the oven, cover with a clean tea towel and cool to handle.
3.  Pull capsicums apart, into 3-4 pieces. Discard skins and seeds. Rinse and drain. Finely dice (we used a food processor).
4.  Cut tomatoes in half. Slip skins off and discard. Remove seeds (optional) and dice tomatoes. Place diced tomatoes (and any tomato juice) into a bowl.
5.  Peel and finely dice onion.
6.  Finely chop fresh basil leaves.
7.  Peel and finely mince garlic.
8. Wash jars in hot soapy water. Pre-heat the clean jars by covering them in water and boiling for 10 minutes in a large pot. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill. 
9.  Place 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. 
10.  Combine all ingredients in a large pan. Stir to combine
11.  Heat over medium while sugar dissolves. Bring to a boil then simmer for 15-20 minutes (or until thickened to your liking). Taste, seasoning if required.
12.  Ladle the hot relish into the hot jars, filling to 0.5cm (1/4 inch) from the rim.
13.  Using a non-metal utensil, remove any air pockets and add more relish if required to correct headspace.
14.  Wipe rims with a clean, damp cloth to re move any food residue.
15.  Add pre-warmed lids and twist to secure.
16.  Place sealed jars into a pot of boiling water and boil for the processing time stated below. Start the timer once the water comes to a full boil.
17.  Turn off the heat source once the time is up. Remove jars from the hot water after 5 minutes. Cool jars overnight on a heatproof surface. Do not adjust lids during this time.
18.  12-24 hours later: check jars have sealed before wiping down jars, labelling and dating.
19.  Store jars of roasted red relish in a cool, dark and dry place for up to 12 months. Jar lids should not flex up or down when pressed. 
Relish, like other vinegar-based preserves, are best enjoyed after 3-6 weeks to allow the vinegar flavour to subside.
20.  Refrigerate jars upon opening and consume contents within 1-2 weeks.

Processing Time for  ROASTED RED RELISH  in a Boiling Water Canner

≤ 1,000 feet
1,001 - 3,000 feet
3,001 - 6,000 feet
≥ 6,000 feet
Hot Pack
≤ 500ml
15 minutes
15 minutes
20 minutes

o  Do not alter the proportions of ingredients in this recipe, to ensure a safely preserved product;
o  DO NOT make any substitutions for the vinegar (you can change the type of vinegar used, as long as the vinegar used is minimum 5% acidity);
o  Ensure tomatoes are bright in colour and fully ripe;
o  Discard tomato seeds to remove any bitter aftertaste from your relish;
o  Roma (plum) tomatoes are best for this recipe, because they’re meatier than regular garden (round) tomatoes, but cherry tomatoes or regular tomatoes can also be used (salsa will be runnier);
o  Choose salt that does not have any additives (no iodine and no anti-caking agent);
o  Add oregano instead of basil (or half basil, half oregano), or leave out if you prefer;
o  Experiment with capsicums/sweet peppers (i.e. red, yellow, green or combination) or replace some of the capsicums with chillies (hot peppers);
o  You could use white or brown onion (or a mixture of both) in this recipe instead of red onion, if you like;
o  Puree the relish before canning for a smooth pasta sauce alternative;
o  If you have leftover relish from bottling, store it in the refrigerator and enjoy it fresh (consume within 7 days).
o  Barbecues;
o  Brie or goat cheese;
o  Bruschetta;
o  Burgers;
o  Burritos (and burrito bowls);
o  Cheese platter;
o  Corn/tortilla chips;
o  Crackers with caramelised onions and brie;
o  Curry side dish;
o  Dips;
o  Dipping sauce;
o  Empanadas;
o  Enchiladas;
o  Fajitas;
o  Frittatas;
o  Glaze;
o  Grilled fish topping;
o  Hot dog topping;
o  Meatloaf;
o  Meat pies;
o  Nachos;
o  Pita pockets;
o  Pizza sauce;
o  Puff pastries;
o  Quesadillas;
o  Quiche;
o  Roasted meat;
o  Salads;
o  Samosas;
o  Sandwiches;
o  Sausage rolls;
o  Sausages;
o  Savoury muffins;
o  Tacos;
o  Taquitos;
o  Tostadas;
o  Wraps.
Author: Megan Radaich          
Image Credit: Megan Radaich          
Publication: www.foodpreserving.org
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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