Char-grilled Capsicum Relish


Char-grilled Capsicum Relish

This brightly coloured creation is easy to make and can be finely diced or left in larger strips and served as a salsa-like relish. Try this with our Hasselback Chicken.
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 40 minutes
0 minutes
Total Time: 1 hour
Course: Condiments
Cuisine: Modern Australian
Cooking Method: Oven Baked
Special Diet: Vegetarian
Servings: 6 servings
Calories: 57kcal
Author: The Cook



  • Preheat oven to 200°C (400°F ; Gas Mark 6).
  • Put red capsicums on a baking tray lined with baking paper.
  • Spray with olive oil spray and roast for 40 minutes or until skin of capsicum is charred and blistered.
  • Transfer to a bowl, cover with plastic wrap, and let sit until cool enough to handle. .
  • When cool, remove skin from capsicum, halve, remove seeds and cut into bite-size pieces or slice thinly. (see Note 1)
  • Transfer to a medium bowl and add the remaining ingredients, stirring well and seasoning to taste with lemon juice, salt, and pepper.


  1. Don't be too concerned if flecks of skin remain attached.
  2. The relish keeps well in the refrigerator in a sealed container for at least a week. It's best to make it a couple of hours ahead to allow the flavours to develop.


Serving: 1serving | Calories: 57kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 231mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3465IU | Vitamin C: 141.8mg | Calcium: 8mg | Iron: 0.5mg
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