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Char-grilled Capsicum Relish

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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
Total Time: 1 hour
Course: Condiments
Cuisine: Modern Australian
Cooking Method: Oven Baked
Special Diet: Vegetarian
Servings: 6 servings
Calories: 57kcal
Author: The Cook

Ingredients

Instructions

  • 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.
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Notes

  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.

Nutrition

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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