Simple tomato pepper relish
Simple tomato and pepper relish in the Thermomix: perfect for storing and enjoying
Homemade relishes, chutneys and jams are child’s play to prepare with the Thermomix. This tomato and pepper relish is not only quick to make, but also has a long shelf life – ideal for enjoying the taste of summer all year round. Whether as a side dish to grilled food or as a dip – this spicy relish will delight you! This relish also goes great with tortilla chips – check out my recipe!
The Thermomix makes preparing relishes, chutneys and jams particularly quick and easy. In just a few simple steps, you can conjure up this aromatic tomato and pepper relish, which is perfect for storing. The combination of fresh tomatoes, peppers and Italian herbs brings summery aromas straight into your kitchen. Whether as a side dish, spread or dip – this relish is versatile and a must-have in every pantry.
What is the difference between chutney and relish?
Tomato chutney is thicker and chunkier, while tomato relish is usually thinner. The taste of tomato relish is also more vinegary. Chutney usually has a softer consistency and is cooked for longer, but the vegetables in a relish still have a crunchy bite.
Why do you peel tomatoes for relish?
The skin of a tomato has a different texture to the flesh and this remains the case in sauces and purees – so you get tiny pieces of skin instead of a uniformly smooth mixture. It is worth noting that tomato skin is rich in a nutrient called flavonols, which imparts a bitter taste.
How to thicken tomato relish?
If the relish is still too runny, you can bring it to a boil and thicken it with 3 tablespoons of cornstarch and a little vinegar if necessary. After simmering and thickening, pour the relish into hot, sterilized jars and seal.
Preparation time: 30 minutes
INGREDIENTS
- 500 g tomatoes
- 500 g peppers
- 2 onions
- 500 g gelling sugar 2:1
- 2 tbsp apple cider vinegar
- 1 tsp salt
- ½ tsp pepper
- 1 ½ tsp Italian herbs, dried
PREPARATION
- Pour hot water over the tomatoes and peel them.
- Put the peppers and onions in the Thermomix and chop for 6 seconds on level 5.
- Cut the tomatoes into small pieces and put them in the Thermomix with the remaining ingredients to the onion-pepper mixture.
- Cook for 22 minutes at 100 degrees on level 2. If the relish boils over, turn it back to 90 degrees.
- After boiling, puree briefly for 5 seconds on level 6 and bring to the boil again briefly.
- Fill into sterilized jars.
Just like jam, the finished relish will last at least until the next tomato season. Once opened, it should be stored in the refrigerator and consumed within 2-3 weeks.
