Red pepper and raisin relish

Preparation info

  • Makes

    3–4 x 400 g

    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Here’s something good to make with the last of the summer’s peppers. Unopened, it’ll keep for months in the fridge. Good with cold meats and pork pies, or anything that needs a touch of sweet and sour.


  • 1 kg red peppers, deseeded and cut into strips
  • 4–5 small dried chillies
  • 3–4 garlic cloves


Put everything into a preserving pan or large stainless-steel saucepan, add a glass of water, bring. To the boil, then lid loosely and simmer gently for 1–1½ hours, till thick and jammy. Stir regularly to avoid sticking, taking care to scrape the base.

Pot up in screw-top jars that have been rinsed in boiling water or put through the hot cycle in a dishwasher. Float a thin layer of oil