Red pepper & tomato relish

• red peppers↗3
• sundried tomato↗85g g

  from a jar or deli counter

• garlic clove↗1

  chopped

• ½-1 red chilli
• handful basil leaves↗
• handful coriander

  leaves

• olive oil↗6 tbsp tbsp
• red wine vinegar↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Quarter and deseed the peppers, then place, skin-side up, on a grill pan. Grill until the skins are blackened, then transfer to a bowl and cover with foil until they are cool enough to handle. Strip off the skins and roughly chop the peppers.

2. 2

   Roughly chop the tomatoes and garlic. Deseed and roughly chop the chilli. Put all the ingredients in a food processor with a good amount of seasoning. Blitz until finely chopped but not puréed. Tip into a bowl, cover and chill for up to 3 days. Bring to room temperature to serve.