Barbecue Relish
Time
25 mins
Tangy, fruity, smoky barbecue relish. Free-From and Vegan. Delicious on just about everything... except chocolate - maybe!
Course:
Side Dish
Serves: 1 jar
Gather
- 20 large cherry tomatoes
- 2 cups boiling water
- 1 tablespoon liquid smoke
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon paprika use smoked paprika if you have it
- pinch of salt we used Maldon sea salt
- pinch black pepper
Prepare
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Score a cross on the bottom of each tomato then place in a saucepan.
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Cover in boiling water (just covering) and wait 30 seconds. Using a slotted spoon, pick up a tomato and peel the skin off (it should come away easily). Repeat with all the tomatoes. Turn the heat down.
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Add the remaining ingredients and stir, gently squashing the tomatoes to release their juice. Allow to simmer for 20-30 minutes (depending on the amount of water used).
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The relish should have reduced so you have a thick spoon-able sauce. Taste test and adjust seasoning as required.
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Allow to cool and spoon into a clean sterilised jar.
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Enjoy!
Tips & Storage
- You can use any type of tomatoes for this, but we used cherry as they are sweeter (and they were growing in the garden)!
- Keep refrigerated for up to a month.
- Use as a sandwich spread, a nugget dip, a burger sauce, stir into some mixed vegetables, or even just eat it off the spoon (it's that good)!
