The Process

When we arrive in the kitchen in the morning, we’re greeted by our delivery of fresh ingredients from the markets including fresh Australian onions, chillies and capsicums.

All these ingredients are chopped and sliced ready to cook.

A large pan is put on a low heat and sugar, spices and vinegar is added followed by the onion rings. The delicious spicy aroma fills the room as it caramelises. The onions are turned over and over until the juices are released and the onions turn soft and silky.

Capsicum, chillis and a few of Latasha’s secret ingredients are then added and cooked until the desired consistency and taste profile is achieved.

Bottling takes place quickly and we take a moment to enjoy the sight of the beautiful, bright red relish before its bottled.

Suitable cooking methods and use

This relish has a lovely velvet feel with a crunchy texture. It is sweet with a lingering spicy finish. Perfect for hard cheeses including cheddar and gruyere but would also work with fresh goat’s cheese or a blue cheese. Great paired as a side relish with roast meats like pork, duck, poultry and game meats. Use as an accompaniment on ploghman’s platter and cheese boards.

Heat: Hot (but sweet)

• Make it cooler: This can be cooled with hummus, mayonnaise, cream cheese, sour cream, nut oils, tamari, ponzu, lemon juice, fruit juices and fruit and flavoured vinegars and oils.
• Make it hotter: Add chilli oil or fresh chillies