Use this simple versatile relish on burgers, to accompany grilled meats and fish, as a dip and on sandwiches and rolls.
INGREDIENTS
3 red capsicums, roasted
2 cloves garlic, crushed
6 sundried tomato halves, roughly chopped
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼ - ½ teaspoon chilli flakes
finely grated zest 1 lemon
1 tablespoon lemon juice
1 tablespoon olive oil
sea salt and freshly ground pepper
METHOD
Peel and seed the roasted capsicums and set one aside.
Roughly chop the remaining 2 capsicums and place in a food processor along with all the remaining ingredients. Season and process until well combined but not totally smooth. Tip into a bowl.
Chop the remaining capsicum into small pieces and stir into the sauce. The relish will keep in the fridge for 4-5 days. Makes about 2 cups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.