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Ingredients
2 bottle(s)
Capsicum Relish
- 5 piece large red capsicums
- 2 brown onions, cut into quarters
- 1 tbsp olive oil
- 500 g white vinegar
- 60 g white sugar
- 1 tbsp sambal or 1 red chilli
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6
2h 40min
Preparation 1h 30minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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5
Recipe's preparation
- cook capsicums over a flame (i used the BBQ) until skin has blackened. place into a metal bowl and cover with cling wrap.
let sit until cooled to the touch.
you want the cooked capsicums to sweat, this helps taking the skin off.
onced cooled peel all the skins and deseed capsicums and place capsicum aside. - place onion and oil in TM bowl
blend for 5 secs on speed 5.
keeping lid on cook for 5 minutes 100 degrees speed 1. - place cooked capsicums
white vinegar
sugar
Sambal
into bowl and cook for 60 minutes 98 degrees
"Gentle stir setting" gentle stiring.
once finished cooking blend for 30 secs speed 7. - place into sterilised jars and store in fridge.
Capsicum Relish
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Accessories you need
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Spatula TM5/TM6
buy now
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Tip
serve accompainied with eggs, toasties, quiches. just about anything savoury.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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