For the last few summers, I have been making this relish and it has been a super hit with the family. The sauce is sweet, spicy and so moreish. It can be used on cream cheese as a bagel topping or as a topping with crackers and cheese. Either way, I am sure it will be just as popular in your household as it is in mine.
It is best made with juicy, ripe summer tomatoes that are bursting with goodness. You can adjust the number of chillies based on your personal taste.
1.5kgs of ripe, juicy tomatoes
20-25 fresh or frozen red chillies, chopped
300 grams sugar
250mls red wine vinegar
75 grams ginger, peeled and chopped
50 grams garlic, peeled and chopped
Sea salt to taste
Dice 1 kilogram of the tomatoes. Using a blender or food processor, blend tomatoes with the ginger, garlic and red chillies. You may need to do this in batches.
With the remaining half kilo, make a small crisscross on top of each tomato. Put the tomatoes in a bowl and pour water from a freshly boiled kettle so the tomatoes are submerged. Wait for 30 seconds and peel off the skins. Dice and set aside.
Measure out the sugar and vinegar into a deep sauce pan. Pour the tomato, chilli mixture into the sauce pan. Add the skinned and diced tomatoes as well.
Add salt and bring the sauce pan to a gentle simmer stirring periodically. You will need to cook for an hour and a half to two hours stirring intermittently, until the relish thickens and reduces to about half the original quantity. Allow to cool and pour into bottles. Store in refrigerator. Makes about 850mls.