Roasted Capsicum and Smoked Paprika Relish
Photography by Manja Wachsmuth.
Use this simple versatile relish on burgers, to accompany grilled meats and fish, as a dip and on sandwiches and rolls.
INGREDIENTS
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
METHOD
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
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