Onion-pepper Relish
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 800 g onion (s), weihed and cleaned
- 4 large red peppers, cleaned approx. 500 g
- 4 small tomato (s)
- 1 large chilli pepper (s), red, pitted and finely diced
- 3 tablespoon oil
- 3 tablespoon tomato paste
- 75 grams sugar
- 3 teaspoons salt
- 6 tablespoon vinegar
- 0.25 liter ¼ white wine, dry
- 1 teaspoon paprika powder, noble sweet
- 3 tablespoon pepper - grains, pickled red or dried green
- Pepper from the grinder
- Vegetable broth, instant
- Sambal Oelek
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions. Clean, core and dice the peppers. Scald the tomatoes with hot water, peel them and also dice them. Core and finely dice the chilli pepper.
- Fry the onions with the peppers in the hot oil, then add the diced tomatoes and chilli. Now stir in the tomato paste and sauté briefly. Then stir in the sugar, salt, vinegar, wine and paprika powder.
- Bring everything to the boil and simmer covered for about 1 hour.
- Stir in peppercorns and season the relish with stock powder, sambal oelek, salt and pepper.
- With the lid open, let it simmer for about 30 minutes and then pour into prepared jars. Close the jars and turn them upside down for 5 minutes.
- Lasts for a few months without any problems.
- Goes particularly well with grilling.
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