Sunday, April 4, 2010


This relish is good along with chunks of tuna or cold pasta.

serves 10

1 green bell pepper chopped
1 red bell pepper chopped
1 onion chopped
2-3 mild large red and green chili peppers thinly sliced
1-2 hot chilies chopped (optional)
5-7 garlic cloves rough chopped
5-7 tomatoes quartered or chopped
1 tsp curry powder
1/4 tsp ground cumin
1/4 tsp tumeric
large pinch ground ginger
1 Tbsp tomato paste
juice of 1/4 lemon or to taste
13/4 C pitted spanish olives or pimento stuffed olives

Heat the oil in a pan, add the onions and peppers and fry for 5-10 minutes or until the vegetables are softened.
Add the garlic and the tomatoes to the pan and fry for another 3-5 minutes until the tomatoes have become the consistency of a sauce. Add the spices and tomato puree combine well, remove from heat.
Stir the lemon juice into the mixture then add the olives.
Correct seasoning. Leave to cool the chill before serving.

Be sure to go to Sacramento Spice and Cooking Schmooking to see what my blogger buds have this week.

1 comment:

Melly/Melody/or Mel said...

It was great in my Moroccan Chicken Thigh Dish!!!

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