Sweet Red Capsicum Relish

If you are a cheese lover, no doubt you have tried the many fruit pastes that are currently very popular as accompaniments to cheese.  Well today I have a new delicious alternative to add to your next cheese platter – Sweet Red Capsicum Relish.  It is particularly good with soft cheeses such as brie and Camembert.

This is a new recipe I’ve made several times and several jars of will be given away as Christmas gifts.  However, we have already started to consume a fair bit ourselves.  Not only is the taste fantastic, the colour is such a wonderful vivid red (I hope the photo does it justice) and it brings a bright colourful cheer wherever it is served.

This recipe was inspired by one in Australian Good Food last month where it was called ‘marmalade’.  When served to friends, they felt ‘relish’ was a more appropriate term, so relish it is.  If you have some red capsicums on hand, there is still time to make some for Christmas presents yourself.

Sweet Red Capsicum Relish

Sweet Red Capsicum Relish

Sweet Red Capsicum Relish

Ingredients

2kg red capsicums
1 tablespoon salt
3 cups white sugar
1 ½ cups white vinegar

Method

Deseed capsicums and cut into thin strips.  Place in a colander over the sink and sprinkle with salt.  Stand for 3 hours.  This process draws moisture from the capsicum and softens it.

Red-Capsicums-Draining

Transfer capsicum to a heavy based saucepan and add remaining ingredients.  Stir over medium heat to dissolve sugar then bring to the boil. Reduce heat to low and allow mixture to simmer for 1 ½ to 2 hours, stirring occasionally.  The mixture will become thick and syrupy, ensure it doesn’t stick and burn towards the end of the cooking time.

Spoon hot relish into sterilized jars and seal tightly.

The Klutzy Cook Notes

  • To sterilize the jars select a suitable number of jars (makes about 3 – 3 1/2 cups).  Wash the jars and lids in hot soapy water then rinse well in hot water and drain.  Put the jars into a low oven (100C-120C/210F-250F) for 30 minutes.  Remove the jars a few minutes before use so that they are still warm when bottling the relish.
  • This relish is not only great with cheese, it can also be served with cold meats and in sandwiches.
How would you serve this relish?  Please leave your comments and questions below.

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{ 15 comments… read them below or add one }

MaryMoh December 8, 2009 at 6:03 pm

very appetising and lovely colour too. I would really like this. I always use cucumber but this is a very good try.

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Alta (Tasty Eats At Home) December 9, 2009 at 12:35 am

This sounds delicious! I should really make more relishes – I enjoy eating them, after all!

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The Klutzy Cook December 9, 2009 at 10:50 am

@Mary thanks for your kind words as always :)

@Alta if you like relishes, you’ll love this and it is really easy to make.

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Karine December 9, 2009 at 1:36 pm

That is the first time I hear about capsicum and it looks delicious! Thanks for sharing :)

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The Klutzy Cook December 9, 2009 at 2:07 pm

@Karine, capsicum is the same as bell pepper or peppers in some parts of the world. And they are delicious!

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Jessie December 10, 2009 at 11:20 am

must get my hands on these delicious capsicum

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Lindy January 6, 2010 at 3:05 pm

Hi there – I made this for Christmas (in Australia) and it was incredibly easy and tasted divine just as it is. It made great little prezzies to give awaya and it seems to go with just about anything. I’m just about to make another batch as we speak and thought I’d throw in some lemon and orange zest, little bit of fresh chilli and a sprinkling of rosemary – will let you know how it goes!

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The Klutzy Cook January 7, 2010 at 8:40 am

Hi Lindy, glad you liked the recipe and it does make a great present. I like the idea of some little additions and look forward to hearing about them.

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Rebecca Murphy May 12, 2010 at 8:33 am

My favorite gift to give during Christmas day is a fruit basket with toys and gift certificates. they can really put a smile on someone’s face..”

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tania January 13, 2011 at 7:38 pm

I made this at christmas time for gifts, and seriously everyone loved it. Definatly one of my favorites and will make it again. I added 3 onions to mine. Thanks for the recipie!

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The Klutzy Cook January 14, 2011 at 8:00 am

Hi Tania, nice touch with the onions – I’ll have to try that. Glad you like the recipe – it’s a favourite around here too.

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Bryce March 5, 2011 at 8:09 am

Yum. 2nd years lot is on the stove now. Thanks.

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Bryan July 17, 2012 at 11:04 am

Nice, easy and great use of caps…goes well with duck.

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The Klutzy Cook July 17, 2012 at 11:43 am

Great idea Bryan. Thanks :)

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pam December 13, 2012 at 6:40 am

This is delicious on savoury biscuits on top of sour cream

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