Tomato, Pepper and Harissa Relish

Delicious, tangy-sweet relish with a little spice, perfect for a summer's BBQs.

Now that summer is here it is the perfect time to batch make some relish in the slow cooker for all those BBQs. It can also serve as a great homemade gift for friends and family. This relish is sweet and tangy with a little spice from the harissa, if you wanted to make it more spicy then just add more harissa or add some chilli's.

Make sure to put the relish in sterilised jars so it keeps longer! This can be done by washing the jars with soapy water and then putting them straight into a heated oven for about 15-20 minutes, then put the relish in whilst the relish and jars are still hot and put the lid on them straightaway. Also try to make sure none of the relish touches the rim of the jars. It will last up to 3 months in the jars, although it never lasts that long!

Tomato, Pepper and Harissa Relish

Ingredients

Makes 1.3 litres approx.

• 8 salad tomatoes

• 4 peppers (I used red peppers)

• 3 tbsp harissa paste

• 200ml cider vinegar

• 110g sugar

• 2 red onions

• 1 tbsp cooking oil

• Handful of parsley roughly chopped

Directions

1. De-seed and dice the tomatoes and peppers

2. Dice the onions

3. Heat a pan and add the oil, fry off the onions with a spoonful of the sugar until caramelised (around 8 minutes)

4. Add the onion, tomatoes, peppers, harissa paste, sugar, and vinegar to your slow cooker, cook on high for 3 hours

5. Add in the parsley and season well with salt and pepper, you may wish to blitz the mix if you didn't want it is chunky (I blitzed mine slightly to make is a bit smoother whilst still having a few chunks)

6. Pour into sterilised jars and can keep for up to 3 months

Spot the relish at my BBQ!