CHILLI TOMATO AND ROASTED PEPPER RELISH
Die rissie pot pic van gisteraand het my mond laat water. Kon nie wag vir resep…so google is getrou met great resepte en hier is my weergawe van rissie relish. Enigste probleem is dit gaan nie lank hou nie !! Amazing
1.5 kg ripe tomatos
1 kg red (Sweet – Not Hot) peppers (also called Capsicum in Australia)
8 – 10 large red Cayenne (Hot) Chilli Peppers (De-seeding optional)
500 g brown (or white) onions (sliced)
2 cloves garlic (crushed)
1 cup brown Sugar
1.5 cups malt vinegar
1 tbsp curry powder
1 tbsp mustard powder
1 tbsp cayenne pepper
1 tbsp cornflour
Olive Oil, Salt, Pepper
Approx 6 medium clean glass jars with metal (coated) lids
Preheat the Oven to 200 Degrees Celcius
Slice the Peppers (Capsicum) in half lengthways and remove the seeds.
Lightly brush each half with Olive Oil and sprinkle with Salt and Pepper
Place halves skin side up on baking tray lined with baking paper
Roast the Peppers in the oven for 30 minutes, remove and allow to cool.
Meanwhile, prick the Tomato’s skin all over and place in a large bowl
Pour boiling water to cover the tomatos and leave for 5 minutes
Drain water and de-skin the tomatos. Discard skin.
Chop the tomatos and place in a large heavy based pot or saucepan (4.7 Litre minimum)
Slice the onions and place in the pot.
Add remaining ingredients (except the roasted Capsicum, Chilli’s and cornflour) to the pot.
Bring the mixture to the boil, stirring well.
Reduce to a medium-low heat and cover with lid. Simmer for 20 minutes.
Peel the skin from the roasted Peppers (Capsicum) and discard the skin.
Chop the roasted Peppers (Capsicum) and Chilli’s and add to the pot (after the 20 mins in step 6)
Remove the lid and simmer on low heat until the volume has reduced by almost half, stirring occasionally to prevent sticking to the pot.
This could take 2 hours. Monitor it closely so it doesn’t stick to the bottom of the pan and burn.
Add Cornflour to a small amount of cold water and add to the pot. Stir until thickened.
Sterlise jars (and lids) by boiling in water for at least 10 minutes
Remove jars from water, and while jar & mixture are still hot, carefully spoon in the mixture.
Wipe the rim of the jar to remove any mixture residue and screw on lid tightly.
Allow to cool. Once cooled, the vacuum should have sealed lid.
Continue until all mixture / jars used.
Notes:
If jars have heat sealed correctly, the mixture will keep in a cool, dry place for 3 months. Once opened, refrigerate and consume within 7 -10 days.
If jars did not seal correctly, either refrigerate immediately, or re-heat treat by standing jar upright in water and boiling gently with jar lid on – but not too tight (allow air to escape). Remove and tighten lid. Allow to cool.
FOTO- Herman Fick
Herman Fick
Ek het vir ontbyt vanoggend ‘n derde potjie van die goed opgeeet saam met roer eier op 1 sny toast!! Die mostert en kerrie saam is ‘n wenner! Glad nie te brand warm nie. Ek hou niks van ‘brand’ kos nie. Ek is agter smaak aan en die is volop! Ek het 3 veranderings aan die resep aangebring. Ek het nie bruin suiker gebruik nie, ek het koppie sweetner poeier ingegooi in plek daarvan en ek het nie die cornflower gebruik nie. Ek hou nie van daai glaserige effek nie en my ‘reduction’ was baie goed en nie baie loperig nie! Ek het ook ‘n duim grootte vars gemmer in gerasper. Toe alles klaar ‘reduce’ het, het ek die fyn gekap met my Bamix en toe gebottel. Hierdie resep gaan baie gereeld gemaak word. Nie nodig om alewig vir nuwe lekker smaak rissie sousies te soek nie! (nie dat ek juis baie kry wat ek geniet nie!)
All people with any type of diabetes who wish to use our recipes, should do so in consultation with their diabetes healthcare team. If you have diabetes it is important to know your risk factors.
Persone met enige tipe diabetes wat ons resepte wil gebruik, moet dit in oorleg met hul diabetes-gesondheidsorgspan doen. As jy diabetes het, is dit belangrik om jou risikofaktore te ken.
