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!
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Ingredients
for ROASTED RED RELISH
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Yield: 5-6 cups
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Yield: 10-12 cups
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Red
Capsicums (Sweet Red Peppers)
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2.7kg
(6 pounds)
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5.4kg
(12 pounds)
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Tomatoes
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450g
(1 pound)
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900g
(2 pounds)
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Red
Onion, Finely Diced
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1/4 cup
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1/2 cup
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Fresh
Basil, Finely Chopped
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1/4 cup*
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1/2 cup**
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Garlic
Cloves, Finely Minced
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2 teaspoons
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4 teaspoons
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Brown
Sugar
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1 tablespoon
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2 tablespoons
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Salt,
Finely Ground (No Additives)
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1 teaspoon
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2 teaspoons
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Balsamic
Vinegar
(Minimum
5% Acidity)
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1/4 cup
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1/2 cup
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Apple
Cider Vinegar
(Minimum
5% Acidity)
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1/4 cup
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1/2 cup
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* or 2 tablespoons dried basil ** or 4 tablespoons dried basil
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METHOD:
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.
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Processing
Time for ROASTED
RED RELISH in a Boiling
Water Canner
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Jar
Size
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Altitude
≤ 1,000 feet
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Altitude
1,001 -
3,000 feet
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Altitude
3,001 -
6,000 feet
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Altitude
≥ 6,000 feet
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Hot Pack
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≤ 500ml
(pints)
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10
minutes
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15 minutes
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15 minutes
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20 minutes
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NOTES:
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).
SERVING IDEAS: 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