Wanted recipe for pepper relish

N9eav

I have a bucket load of red sweet peppers an also some hot peppers. I want to make them into a sweet pepper relish or chutney. Has anyone done this with great results and would like to share the recipe?

Penelope_Penguin

N9eav wrote: »

I have a bucket load of red sweet peppers an also some hot peppers. I want to make them into a sweet pepper relish or chutney. Has anyone done this with great results and would like to share the recipe?

Is there anything here? I love Nigella's chilli jam (see post #7)

N9eav

Not quite. I am trying to make a more savoury relish. I will probably use an American Southern recipe, but wondered if anyone had tried and tested one...

Penelope_Penguin

No ideas then You might like to have a look through this thread to see if there's anything takes your fancy

rosie383

In Algeria, they make something called hameese which is wonderful. It would be more of a side dish type thing, to wipe up with a hunk of bread, or to put in a sandwich or with a main meal.

Blacken the peppers over your gas flame, turning so that as much as possible of the skin blackens. I just do them directly on the flame, but you could do them under the grill if you want.
Do both the spicy and sweet ones this way. As each is done, put it in a plastic bag and close the bag over, so that it steams inside the bag. Once all your peppers are done, Put a sheet of newspaper on your work surface, take one from the bag (close it again) and scrape the blackened skin off with a knife, remove the seeds and set aside. When you have skinned all of them, wash them really well under the tap until the 'slimy' feel has gone from them. This gets rid of a certain bitterness that peppers in this country seem to have. Chop into chunks.
Peel and skin some tomatoes in the same way. Chop into chunks.
Get a frying pan, put the peppers on one side and the tomatoes on the other side with a gap in between. Grate or crush some garlic and sprinkle on each veg. Cook on a pretty high heat until the liquid has all gone and then mix it all together. Season with salt and pepper.
Serve in a bowl with a drizzle of olive oil. So versatile and yummy.
It may sound complicated to do, but it is not difficult and is really worth the effort. The method above is the only way I can get it to work. I had tried to do it in this country many times, and it never worked. Working with a friend of mine who was frustrated as she could make perfect hameese in her own country, but could never do it here, between us and another lady, this recipe was sorted out and it is perfect.
Hope some of you try this as it really is delicious.