no cook spicy summer relish
PREP TIME 10 mins
1 red bell pepper
1 yellow bell pepper
1 small red onion, roughly chopped
1 garlic clove
1⁄2 jalapeño or other mild green chile, seeded
3 tbsp rice wine vinegar or white vinegar
2 tsp sugar
salt and freshly ground black pepper
good-quality mayonnaise, to serve (optional)
1 Seed and roughly chop the red and yellow peppers, as shown in the technique below. In a food processor, pulse the bell peppers, onion, garlic, and jalapeño until finely chopped.
2 Put the chopped vegetables in a nonreactive (not aluminum or cast-iron) bowl. Add the vinegar, sugar, and season well. Stir until well combined, then cover and chill for at least 4 hours.
3 To serve, drain off any excess liquid and serve as it is or stir in some mayonnaise for a creamier finish.
This relish will keep in the fridge for up to 5 days, tightly sealed.
PREPARING A PEPPER
1 Place it on its side and cut off the top and bottom. Stand on one of the cut ends and slice in half lengthwise. Remove the core and seeds.
2 Lay each section flat on the cutting board. Remove the remaining pale, fleshy ribs, then roughly cut the flesh into chunks.