Red jalapeno relish
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Red jalapeno relish

By Sarah Cook

A simple tomato and chilli salsa that really brings the heat. Try a spoonful on a plate of nachos with all the trimmings, you won't be disappointed

  • Prep:10 mins
    no cook
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 16
  • fat 0g
  • saturates 0g
  • carbs 3g
  • sugars 3g
  • fibre 1g
  • protein 1g
  • salt 0.3g

Ingredients

  • 4-5 big plum tomatoes, roughly chopped
  • 1 tbsp tomato purée
  • 1 tbsp red wine vinegar
  • 1 tsp honey
  • 1 small red onion, finely chopped
  • 75-100g red jalapeños from a jar, finely chopped, plus a few extra to decorate
  • ½ tsp coriander seeds, ground with a pestle and mortar

Method

  1. Sit the tomatoes in a sieve over a mixing bowl for 5 mins. Lift off the sieve and mix the tomato purée, vinegar and honey into the tomato juices to make a smooth base. Stir in the tomatoes, onion, 75g chopped jalapeños and the coriander seeds with some seasoning.

  2. Leave to sit for 5 mins, then taste for spiciness – if you like it hotter, add the remaining 25g jalapeños. Decorate with a few whole jalapeños to serve.

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