Fancy something sweet with a hint of chilli to liven up your lunch or dinner? The nice guys at Capsicana Chilli Co sent me some of their Ancho Poblano dried chillies to see what I could create, and this sweet chilli relish was born. The fabulous flavours will definitely give your usual meals a tasty twist.

On a chilli heat scale of 1-5, these ancho’s are only a 1 as they are mild and sweet, with no fiery chilli ‘burn’ (hotter chillies work well in other dishes like my Chilli Cornbread). They simply add a mild tingle and delicious layer of flavour to your food. They’re also packed full of health benefits including vitamins and minerals, they aid digestion, fight sinus congestion, can help relieve migraines and joint pain, and may even boost your metabolism. These are just a few great reasons to use and enjoy them in your cooking!

Sweet chilli relish recipe…
Makes 1 large jar

Get these ready…
• Measuring cups & spoons  • Food processor  • Frying pan  • Wooden spoon  • Airtight jar  • Sieve

The raw bits…
– 8g dried ancho poblano chillies with seeds
– 2 roasted red peppers from a jar (or you can roast your own)
– 5 cherry tomatoes
– 1 large clove garlic
– 1/2 red onion, chopped into 3 chunks
– 1 cm piece fresh, peeled ginger
– Pinch of pink Himalayan salt (or table salt)
– Generous pinch of black pepper
– 1 tsp sugar (optional)

The liquid bits…
– 1 tblsp white wine vinegar
– 1 tblsp balsamic vinegar

Let’s start cooking…
Soak the dried chilli and seeds in hot water for 10 mins to soften. When they’re ready, drain into a sieve and tip into the processor.

Add the rest of the ingredients to the food processor and blitz together for 15-20 seconds until everything is chopped into tiny pieces (it doesn’t need to be completely smooth).

Pour the mix into a frying pan and simmer gently on a medium heat for 8-10 mins, so that most of the liquid is absorbed and the flavours intensify. Stir occasionally to make sure nothing sticks to the bottom of the pan.

* Top Tip *
Keep an eye on the pan as the timings are just a guide – don’t over simmer the relish or it will dry up and burn.

The relish is ready when the excess liquid has been absorbed but it’s still moist – taste and adjust any seasonings or sweetness to your own taste. Leave to cool and store in an airtight jar.

* Serving Suggestion *
This sweet chilli relish is delicious on crackers, open sandwiches and serves as a great party dip for slices of toasted pitta bread. It’s also perfect for mixing through cooked pasta and veggies to add a spicy twist, plus any other tasty combinations you discover! Store it in the fridge and it will keep for up to 1 week (if you haven’t eaten it all by then!)