Tonia Buxton

Chilli Relish

Preparation info
  • Makes

    1 kg

    • Difficulty

      Easy

Appears in
The Real Greek
The Real Greek

By Tonia Buxton

Published 2016

  • About

This relish is not too hot, but has a cheeky little kick to liven up grilled meats and vegetables, and it’s just great for scooping onto flatbreads, or stirring into creamy feta cheese or cooling yoghurt dips.

Ingredients

  • 125 g chipotle chillies
  • 100 ml white wine vinegar
  • 1

Method

  • Soak the chillies in the vinegar together with the onion and half the coriander for 20–30 minutes. Then, using a food processor or hand-held blender, blitz together to make a smooth paste.
  • Put the sugar and 350 ml water in a large pan and stir in the treacle. Cover a