Roasted Tarka Pepper Relish for Winter
A delicious, fragrant pepper relish to put up for winter — check out this original recipe! It turns out silky, refined, and remarkably juicy. A touch of heat and tang plays off the aroma of the peppers and olive oil, while brown sugar adds a gentle sweetness and a little extra zing. It's a huge favorite with my family and with all the friends who drop by. :)
Alina
Recipe author
Roasted Tarka Pepper Relish for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
2 g
Fats 38 %
6 g
Carbohydrates 50 %
8 g
91 kcal
GI:
88
/
0
/
13
- Start by prepping the tarka peppers: wash and dry them, then remove the skins. To do that, put them in the oven (the broiler works best) and roast until the skins darken and start to blister — about 15–20 minutes. Plunge the peppers into ice water and gently peel off the skins. Spread them on a rack to cool and dry, then remove the seeds and stems and cut into small pieces. Next, take a large heavy-bottomed pot, add the olive oil, and heat it well. Add the finely chopped onion and sweat it until translucent. Add the finely chopped chili and keep cooking until it softens slightly. Then add the chopped tarka peppers and season everything with sea salt, sugar, and vinegar. Stir well and cook for another 10 minutes. Taste and add more salt if needed. Ladle into sterilized jars, seal, turn upside down, and wrap them until fully cooled. Store in a cool place. This relish is especially good with meat or potatoes. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Brown sugar - 394 kcal/100g
- Sea salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- Tarka pepper - 40 kcal/100g
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