Spicy red pepper relish

MakesΒ 1 generous bowl

INGREDIENTS

  • 2 red peppers deseeded and sliced into rough chunks
  • 6 tablespoons unsweetened tomato puree
  • 6 cherry tomatoes
  • 1 tablespoon olive oil
  • 2 teaspoon smoked paprika
  • Couple of pinches chipotle dried chilli (can swap out for regular chilli powder and adjust amount to preferred spiciness!)
  • 1/4 teaspoon himalayan salt
  • Pinch black pepper

METHOD

Pre heat oven to 180C. Line an oven proof dish with baking paper and roast the peppers for approx 20 mins. Check they don’t burn but a little black tinging around the edges gives a delicious smoky taste.

Add to the small bowl of a food processor and pulse until you have a smooth texture.

Delicious served with lentil burgers, as a side with sweet potato wedges or simply spread on buckwheat toast with sliced avocado.