Roasted Capsicum and Smoked Paprika Relish

, from Issue #52. September, 2015
Photography by Manja Wachsmuth.
Roasted Capsicum and Smoked Paprika Relish

Use this simple versatile relish on burgers, to accompany grilled meats and fish, as a dip and on sandwiches and rolls.


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