Asian Chilli Relish

Hello Dear Reader,

As I have mentioned before, I read and collect recipes at any given opportunity and over the years have collected quite the stash. I have also sorted, re-visited and re-evaluate these recipes, to no avail, I still have way too many, yet I hold on to them and also keep collecting them. Last Sunday, after I had been out in the garden, I had a flick though one of the big folders that I keep some of the loose pages of recipes in and I am so glad I did, a few things leapt out at me. I have an abundance of Lemons, Limes and Chillies at the moment so the recipes that caught my eye were all about this abundance.

I would like to tell where I got todays recipe from, but I had cut and pasted the original recipe leaving only the recipe details with no authors or cook books name. What I can tell you though, is it's a corker. Sweet, salty and, of course, hot, such wonderful flavours and textures that would be divine with a good steak, added to a stir fry or just with cheese and crackers.

It is simplicity itself, made even easier with by a food processor doing the finer chopping, although I did remove all the seeds and membranes (please use gloves) it certainly wasn't hard or too time consuming. Then just bung all the ingredients into a saucepan, bring it to a boil and let it blip away for 10 minutes or so, giving it a good stir every now and then, let it cool and then jar it up. This quality made one good sized jar, but the recipe could easily be doubled or tripled depending on how many chillies you have to use up.

Ingredients for Asian Chilli Relish, clockwise from far left, 120 grams of chillies, whatever variety you grow, 2 tablespoon oil (I use Rice Bran oil for everything) 1 tablespoon fish sauce, 1 tablespoon Hoisin sauce, 1/3 cup water, 1 red onion and 3 cloves garlic

Halve and deseed the chillies and roughly chop the garlic and red onion

Throw the chillies, red onion and garlic in the bowl of a food processor

And blitz until you have reached a "small chunks" size. If using a Thermomix, blitz 5 seconds speed 5 then scrap down the sides and blitz again for 5 seconds on speed 4

Now add all ingredients to a medium sized saucepan, on high heat and cook for 10 minutes or so until reduced by half

Then reduce heat to low and let blip away for another 5 minutes or so until thick and sticky

Jar up

Let cool and then pop on the lid

You can use this relish immediately but like most relishes it will improve with time. The sugars in this relish should make it keep well for at least a month but I don't think it will last that long, it is that delicious!

Over to you, how do you preserve your abundance from your garden?

Have a lovely day

💗Fi

One Year Ago-Home Made, Shea Butter, Lotion Bars

Two Years Ago-Sultana Scones with Mums Strawberry Chantilly Cream