| Prep |
Cooking |
Serves |
 |
 |
 |
| 0 mins |
0 mins |
4 Adults |
Ingredients
- 8 pumps of Fussels Extra Virgin Rapeseed Oil
- 300g (10 1/2oz) frozen sliced mixed peppers
- 1 red chilli, chopped or a pinch of dried chilli
- 1 bay leaf
- 1 tablespoon sugar
- 2 cloves garlic, peeled and lightly crushed
- Juice 1/2 lemon
Method
Heat the olive oil in a large pan. Add the frozen peppers, chilli, bay leaf, garlic, sugar and lemon juice. Place a piece of wet, crushed greaseproof paper over the peppers and cover with a lid. Gently cook for 35–40 minutes or until the peppers are meltingly soft.
Remove the paper from the pan and increase the heat to reduce the liquid for approximately 3–4 minutes. Season.
The relish will keep in the fridge for several days.
Perfect to serve with our Basil Turkey Burger.
