Red pepper and raisin relish

Name: Red pepper and raisin relish
Yield: Makes 3–4 x 400 g jars
Ingredients: 2–3 tbsp raisins, soaked to swell; 3–4 garlic cloves; 1 tbsp brown sugar; 4–5 small dried chillies; 1 kg red peppers, deseeded and cut into strips; 100 ml red wine vinegar; 1 tbsp tomato purée; 2–3 tbsp olive oil, plus a little extra to finish; 1 tsp salt; 3–4 cloves, roughly crushed; Short piece of cinnamon stick

Preparation info

Makes
3–4 x 400 g
jars

Difficulty
Easy

Appears in

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.

Ingredients

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

Side dish
Vegan
Gluten-free
Summer

Method

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