Our smoked red pepper relish is the perfect partner to our grilled halloumi burger served in The Living Space, but it’s great as a dip or as a chutney with cheese or cold cuts of meat.
Serves four as a snack
2 red onions fine diced
3 cloves garlic, finely chopped
4 tbsp olive oil
1 tsp Spanish smoked paprika (sweet or spicy)
1 tin chopped tomato – 400g
4 tbsp cider vinegar
3 tbsp caster sugar
1 jar roasted sweet red peppers, rinsed, drained, patted dry and sliced
60g chopped flat leaf parsley
Sweat the onions and garlic together slowly in olive oil until very soft and translucent.
Add the smoked paprika and cook out for a further 2 minutes then add chopped tomatoes and reduce until you have a thick paste.
Add the vinegar and sugar to balance the sweet and sour flavour of the relish and reduce again.
Towards the end of cooking add peppers and the flat parsley, season to taste and allow time to cool.