3 red capsicums, roasted
2 cloves garlic, crushed
6 sundried tomato halves, roughly chopped
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼ - ½ teaspoon chilli flakes
finely grated zest 1 lemon
1 tablespoon lemon juice
1 tablespoon olive oil
sea salt and freshly ground pepper
Peel and seed the roasted capsicums and set one aside.
Roughly chop the remaining 2 capsicums and place in a food processor along with all the remaining ingredients. Season and process until well combined but not totally smooth. Tip into a bowl.
Chop the remaining capsicum into small pieces and stir into the sauce. The relish will keep in the fridge for 4-5 days. Makes about 2 cups