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Ingredients
- 1 sm red onion peeled and finely minced 225g ripe red tomatoes
- Â Â small red chilli deseeded and rely minced 1 clove garlic peeled and crushed
- 1 Tbsp. dark brown soft sugar
- 120 ml balsamic vinegar
- 1 x salt and freshly milled black pepper
Directions
- First you need to skin the tomatoes so pour boiling water over them and leave for exactly 1 minute before draining them and slipping off the skins (protect your hands with a cloth if they are too warm).
- Put the onion chilli garlic and tomatoes in a food processor and blend till finely minced then place the mix in a saucepan and add in the sugar and vinegar.
- Place the pan over a gentle heat and simmer very gently without a lid for 2 hrs by that time the mix will have reduced to a thick sauce.
- Towards the end of the cooking time stir frequently so the sauce doesnt stick to the bottom of the pan.
- Then taste to check the seasoning and serve warm or possibly cool.
- Covered in the fridge the relish will keep for several days.
- This is a recipe I devised especially for the roasted chunky chips (qv) that I feel are all the better for some kind of dipping sauce.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 4 servings | |
| Calories 51 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 78mg | 2% |
| Total Carbs 11.23g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 9.73g | 6% |
| Protein 0.41g | 1% |
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