This is the second version of my roast pepper relish, the one I will be storing for winter. It takes a bit more time to make than the first one, but it's definitely worth it! I'm not giving exact quantities, because I usually make huge batches for the winter, with 10-12 kg peppers. Of course, you can just make a little bit to see if you like it and eat it straight away.
Ingredients
1 part eggplant
4 parts red peppers
salt
chili peppers (optional)
oil
Roast the vegetables until the peppers' skin blisters. Peel the vegetables and remove the seeds from the peppers. Run everything through a food grinder. I guess you could use a blender as well, but that's tricky - it shouldn't be too chunky, but it shouldn't be a paste either. Add salt and chilies to taste (I use 100 g of salt for a batch of 6 l already peeled and ground veggies - that's 3.5 oz). Add oil - 80 ml per kg of relish (that's 1/3 cup per 2 pints). Cook on stove top or in the oven for 30 minutes.
Ladle hot relish into hot sterilized jars. Adjust lids and rings. Cover with a dish towel until you hear the tops pop. Refrigerate after opening.
6 comments:
looks delicious. my csa is getting full of peppers.
Yum! I once bought a jar of red pepper dip very similar to this that I absolutely loved, but I haven't been able to find it since. Being able to make it myself would be absolutely wonderful. :)
Thanks for sharing!
This looks totally delicious, but just as a heads up to others, I would recommend freezing it as I believe it is totally unsafe to home can. Anything with that amount of oil in it is unsafe for home canning, as it is a major breeding ground for botulism -- an odorless and tasteless toxin that is deadly...
This looks so good! Would be perfect to eat with some corn chips!
@Emily
I've never tried freezing it. I'm generally not to keen on freezing, as I find it often changes the flavor and texture of food. If you're worried, you could modify the recipe - e.g. use less oil, or include vinegar - so that it keeps better. I'm sure that there are probably preservatives you could use as well.
Natasha, I LOVE roasted peppers! Your relish looks mouthwatering; it makes me so hungry :)
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