Equipment
Ingredients
Vegetables and Aromatics
- 3 red bell pepper, whole
- 1 shallot, finely diced
- 10 g fresh ginger, peeled and grated
- 1 garlic, minced
Spices and Liquids
- 3 g coriander seeds, whole
- 2 g ground cumin
- 15 ml olive oil
- 50 ml dry white wine
- 15 ml white wine vinegar
- 5 g sugar
- 3 g fine sea salt
Nutrition (per serving)
Method
Preheat the oven to 220°C (430°F). Line a baking sheet with parchment paper or foil.
Place the whole red bell peppers on the baking sheet and roast for 30 minutes, turning halfway through, until the skins are completely charred and blistered.
Transfer the hot peppers to a mixing bowl and immediately cover tightly with plastic wrap. Let them steam and rest for 15 minutes to loosen the skins.
Peel the charred skins off the peppers, remove the stems and seeds, and chop the flesh into a fine dice.
Place the whole coriander seeds in a dry saucepan over medium heat. Toast for 2 minutes until fragrant, then transfer to a mortar and pestle and crush coarsely.
In the same saucepan, heat the olive oil over medium heat. Add the diced shallot, grated ginger, and minced garlic, and saute for 3 minutes until softened and aromatic.
Stir the diced red peppers, crushed coriander, ground cumin, dry white wine, white wine vinegar, sugar, and salt into the saucepan.
Reduce the heat to low and simmer the mixture uncovered for 15 minutes, stirring occasionally, until the liquid has reduced to a thick, syrupy consistency.
Remove the pan from the heat and allow the relish to cool to room temperature before serving or transferring to a storage jar.
Chef's Notes
- Toasting whole coriander seeds rather than using pre-ground powder provides bright, citrusy bursts of flavor that elevate the entire relish.
- If you are short on time, you can substitute 400g of high-quality jarred roasted red peppers, thoroughly drained and patted dry, though the smoky flavor will be milder.
- The dry white wine acts as a solvent for flavor compounds in the tomatoes and spices that are not soluble in water or fat, enhancing the overall depth of the condiment.
- Always allow roasted peppers to steam in a sealed bowl; the residual heat separates the thin papery skin from the flesh, making peeling effortless.
Storage
Refrigerator: 2 weeks — Store in an airtight glass jar.
Freezer: 3 months — Freeze in small portions to prevent repeated thawing.
