I did promise this recipe a little earlier than today but a few things cropped up. As they do. In fact my son, Tom, came home for a quick visit and we drove him back to Sydney over the weekend. But now I am back and because the zucchini relish just wasn't spicy enough (actually it really is more than spicy enough), I made a sambal as well.
6 cups chopped zucchini
chillies (I used 2 of our super hot ones)
1 smal green capsicum
1 small red capsicum
1.5 cups sugar
2 cups vinegar
1 tbsp paprika (I used 1/2 smoky and 1/2 ordinary)
2 tsp mustard seeds
1 tsp turmeric
1 tap ground cumin
Chop the vegetables (except the chillies) into a small dice and place in a large bowl. Cover with salt and leave overnight. Drain off the liquid.
Heat 1 tbsp olive oil in a pot and add drained vegetables. Cook for 10 to 15 minutes.
When cooked, add the sugar, vinegar, spices and chopped chillies.
Stir and simmer until it reaches a thick relish consistency. This will take at least 30 minutes but depends on your stove.
Pour into hot sterilised jar and seal.
This is alittle too spicy for my liking but the rest of my household are chilli lovers. In fact, I think it would work as a nice relish without the chillies whilst still having the flavour of the other spices.
The chillies are all ripening up in a last hoorah before winter and so I thought a sambal would be a good thing to make. I don't know what comes over me at times because this is pretty severe in its heat rating and my hands are tingling hours after making it. I am a glutton for punishment though because despite the fact that I have a low tolerance for hot and spicy things, I tasted it just to make sure the flavours were balanced. A little will go a long way and it isn't for the faint hearted. Or maybe I am just a chilli wimp.
The last of the tomatoes get a look in in this recipe too. I know the first tomato of the season is the most exciting but these ones that hang on and ripen up later in the season really have the best flavour.
Chilli and Tomato Sambal
12 red chillies, chopped
juice of 1 lime
1 onion, chopped
5 cloves garlic, chopped
4 tomatoes, chopped (I used 20 cherry tomatoes)
1 tsp salt
2 tsp sugar
1 tbsp vinegar
Process the chopped chillies, garlic, onion and juice in a food procesor until it is finely chopped and well combined.
Heat 1 tbsp olive oil in a saucepan and add processed ingredients. Cook for a few minutes.
Add the remaining ingredients and simmer until it reaches a paste-like consistency.
Bottle into a hot sterilised jar and seal.
As I said, a little goes a long way because it is fiery. It is a good way to give a hit of chilli to a stir fry, pasta or just on the side of a meat dish.
And this afternoon, I am feeling pretty good so I am going to tackle the jungle that my herb garden has become whilst I have been under the weather.