Roasted Red Relish Recipe 425

ROASTED RED RELISH RECIPE - (4.2/5)

Steps:

• Roast vegetables in oven until charred. Wash peppers and tomatoes, drain then arrange on a baking tray (single layer). Bake until charred, turning vegetables and charring all sides. Remove from the oven, cover with a clean teatowel and cool to handle. Remove skins and seeds from vegetables. Pull capsicums apart, into 3-4 pieces. Cut tomatoes in half. Discard skins and seeds. Rinse and drain. Finely chop (we used a food processor). Prepare jars. Cover jars with water and bring to a boil, boiling for 10 minutes while you reduce the relish. Once the time is up, turn the heat off and leave jars in canner until ready to fill with hot relish. Reduce relish. Combine the diced vegetables, sugar, salt and onion in a large pan (or several). Bring to a boil then simmer until thickened to your liking, about 15-20 minutes. Prepare lids. While you are simmering the relish, place the lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal. Ladle hot relish into hot jars. Immediately spoon the hot relish into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, then wipe rims and seal. Process jars in a boiling water canner for 10 minutes. Process jars of relish in boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. Next day: check for seals. Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed. TIPS: Add some heat to your relish by substituting some of the sweet red peppers for chillies; Try cherry tomatoes instead of normal garden tomatoes; Add oregano instead of basil (or half basil, half oregano), or leave out if you prefer; Puree the relish before canning for a smooth pasta sauce alternative.

ROASTED RED PEPPER SPREAD

Steps:

• Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
• Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
• Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
• Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

ROASTED RED PEPPER RELISH

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
• Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

RED PEPPER RELISH

Steps:

• Preheat the oven to 220 degrees C (or 425 F).
• Lay the red peppers cut side down on a baking tray and brush them with 2 tbsp olive oil.
• Bake until the skins start to blacken and blister.
• At that point, remove from the oven, put them in a bowl and cover with cling film.
• Set aside.
• Meanwhile, peel the tomatoes by covering them in boiling water for a few minutes.
• Drain and the skins should come off easily.
• Quarter the tomatoes, discarding the seeds.
• The peppers should now be cool enough to skin.
• Once they are skinned, chop into thin strips.
• Heat the remaining olive oil in a medium saucepan.
• Tip in the onions and chillies and sauté over a medium-low heat for 10 minutes or until the onions are soft.
• Stir in the sugar and cook for another two minutes, being careful the sugar does not burn.
• Add the tomato and pepper strips along with the vinegar.
• Let simmer for 20 minutes or until thick and pulpy.
• Put into a sealed container and keep in the fridge for up to two weeks.
• Serve cold.

STANDING RIB ROAST WITH ONION RELISH

Steps:

• Preheat oven to 425 degrees F.
• Put roast in roasting pan with the fat side up.
• Mix the olive oil and garlic and rub over roast.
• Sprinkle evenly with oregano, pepper and salt.
• Put roast in the oven and reduce the temperature to 350 degrees F.
• For medium rare, cook 2 hours 15 minutes.
• Baste roast during the last hour of cooking.
• Remove from oven and let stand for 15 minutes.
• Onion Relish: Melt the butter in a pot, add the onions and shallots.
• Cook until golden and tender, 15-18 minutes.
• Stire in juice, sherry, brown sugar and zest.
• Simmer about 10 minutes until mixture thickens.
• Remove from heat and stir in rosemary.
• Serve alongside roast.