Red jalapeno relish

• plum tomatoes↗4-5 big

  roughly chopped

• tomato purée↗1 tbsp tbsp
• red wine vinegar↗1 tbsp tbsp
• honey↗1 tsp tsp
• red onion↗1small

  finely chopped

• red jalapeños75-100g g

  from a jar, finely chopped, plus a few extra to decorate

• coriander seeds↗½ tsp tsp

  ground with a pestle and mortar

Step-by-step instructions

1. 1

   Sit the tomatoes in a sieve over a mixing bowl for 5 mins. Lift off the sieve and mix the tomato purée, vinegar and honey into the tomato juices to make a smooth base. Stir in the tomatoes, onion, 75g chopped jalapeños and the coriander seeds with some seasoning.

2. 2

   Leave to sit for 5 mins, then taste for spiciness – if you like it hotter, add the remaining 25g jalapeños. Decorate with a few whole jalapeños to serve.