BBQ relish - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Easy
Ingredients
- 1 Green pepper(s)
- 1 Yellow pepper(s)
- 1 Onion(s) medium
- 2 Apple(s) eating
- 900 g Tomato(es)
- 150 ml Vinegar malt
- 150 ml Water
- 175 g Unrefined light muscovado sugar
- 200 g Sweetcorn frozen
- 50 g Sultanas
- 2 tbsp Wholegrain mustard
- 2 tbsp Worcestershire sauce
- 2 tbsp Tomato puree
- Salt
- Pepper
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1
Core, deseed and finely chop the peppers, peel and finely chop the onions, peel and core the apples and finely chop the flesh.
For this step you'll need:
- 1 Green pepper(s)
- 1 Yellow pepper(s)
- 1 Onion(s) medium
- 2 Apple(s) eating
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2
Place the tomatoes in a large bowl, cover with boiling water and leave for 2min. Drain and skin the tomatoes, roughly chop the flesh.
For this step you'll need:
- 900g Tomato(es)
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3
Place the peppers, onions, apples and tomatoes in a preserving pan. Add the vinegar and water, bring to the boil, then simmer, stirring occasionally, for about 20 minutes or until the apple is soft.
For this step you'll need:
- 150ml Vinegar malt
- 150ml Water
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4
Reduce the heat. Stir in the sugar and remaining ingredients and heat gently, stirring, until the sugar has dissolved.
For this step you'll need:
- 175g Unrefined light muscovado sugar
- 200g Sweetcorn frozen
- 50g Sultanas
- 2 tbsp Wholegrain mustard
- 2 tbsp Worcestershire sauce
- 2 tbsp Tomato puree
- Salt
- Pepper
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5
Bring to the boil and simmer for about 45 minutes until the liquid has reduced and the relish is a thick pulpy consistency.
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6
Spoon into jars and cover at once with plastic vinegar proof tops.