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
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Prep:10 mins
no cook - Serves 8
- Easy
Nutrition per serving
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kcal 16
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fat 0g
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saturates 0g
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carbs 3g
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sugars 3g
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fibre 1g
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protein 1g
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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
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.
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.
