Roasted Red Pepper Relish

With Billies Salt for Seasoning, this relish is yummy on crackers with cheese or in a sandwich with cold meats. Try with olives instead of corn, or add some apple or chilli. 

 Course Condiments

 Prep Time 30 minutes

 Cook Time 45 minutes

 Total Time 1 hour 15 minutes


  • 1 kg Red Peppers
  • 2 tsp Billies Salt for Seasoning
  • 1 kg Tomatoes
  • 2 tbs Mustard Seeds
  • 1/2 cup Balsamic Vinegar
  • 1/4 cup White Wine Vinegar
  • 1 cup Brown Sugar
  • 1 tin Corn Kernels drained
  • 2 tbs Corn Flour
  • 2 tbs White Vinegar extra


  1. To get ready, sterilise your jars and pre-heat the oven to 200C fan bake.
  2. Prepare peppers by slicing into quarters, remove the seeds and pith.
  3. Place the peppers on a tray, drizzle with olive oil and sprinkle with 1 tsp of Billies Salt for Seasoning.
  4. Roast for 20-30 minutes and cool.
  5. Dice peppers, onions and tomatoes and place in a large pot with 1 tsp Billies Salt for Seasoning, mustard seeds, vinegars and sugar.
  6. Gently simmer for 30-45 minutes to reduce.
  7. Add corn and bring back to a simmer.
  8. Mix corn flour with the extra 2 tbs white vinegar, add to the relish to thicken and simmer for a further 3 minutes stirring constantly.
  9. Pour into jars while hot.

Recipe Notes

Make sure you don't get water anywhere near the mixture as it will go mouldy.