Spicy Pepper Relish

A full flavoured pepper pickle ideal for everyday use on sandwiches, or as a polite condiment.  The fine texture makes this ideal for spreading but prepare the peppers by hand for a more chunky version.  This makes for a warming heat – adjust the quantity of chillies up or down to taste.  The cayenne-type chillies (around 30-50k Scoville units) tend to be the ubiquitous varieties found in supermarkets, about the size of your finger, but not the really thin ones.  I consider these as ‘general purpose’ chillies with a moderate level of heat and a good fruity flavour

This will store well for a few months. Refrigerate once opened

Makes about 4 * 1lb jars


  • 15 Red Cayenne-type peppers, stalks cut off
  • 1.25kg Red Peppers (about 8)
  • 1 bulb of Garlic, pealed
  • 1 large chunk on Root Ginger, grated
  • 500g Fresh Tomatoes
  • 750g White Sugar
  • 250ml White Wine Vinegar


  • Roughly cut the chillies, retaining the seeds then pulse in a food processor until fine
  • Remove the stalk & seeds from the red peppers and drought chop.  add to the processor with the garlic and ginger and pulse until finely chopped.  Pour contents into a pan
  • Blitz the tomatoes in the food processor until smooth.  Add to the pan
  • Add the vinegar and sugar to the pan and bring to the boil
  • The mixture will be very wet. Simmer gently until the thickened.  This will take at least 1 hour
  • Stir periodically to prevent the mixture from catching on the base of the pan
  • Once the right consistency has been reached allow to cool slightly.  he mixture will thicken a little more Ladle into sterilised jars and seal

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