Nippy Tomato, Apricot and Red Pepper Relish from The Mountain Cafe Cookbook by Kirsten Gilmour
Serve with warm crusty bread and slabs of strong, mature Cheddar = job done! This will take your ploughman’s to a whole new level. If you’re not into spicy food
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Ingredients
- 2 medium white onions, halved and sliced
- 2 large red peppers, chopped into 3cm dice
- 500 g ripe tomatoes, cored and halved
- 280 g granulated sugar
- 190 g whole dried apricots
- 1 medium red chilli, finely chopped (leave the seeds in if you like it hot)
- 850 ml white wine vinegar
- 1 teaspoon sea salt
- 3 tablespoons tomato purée
- 1 teaspoon paprika
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