Red pepper, chorizo and chilli pickle

March 20, 2017 (Last Updated: February 19, 2018)
Red pepper, choriza and chilli pickle recipe

This makes a brilliant bruschetta topping or serve it alongside cured meats, olives and cheeses for a simple tapas-style treat. Red pepper, chorizo and chilli pickle packs a real flavour punch!

TRY THIS: 4 quick and easy pickle recipes 

Recipe and styling by Sarah Graham

Photograph by Kyle Rogers

Print Recipe

Red pepper, choriza and chilli pickle

Serves: Makes approximately 500ml (2 cups)
Cooking Time: 50 mins

Ingredients

  • 2 red peppers
  • olive oil, for drizzling
  • 15 – 30ml (1 – 2 tbsp) avocado or cooking oil
  • 1 red onion, peeled and chopped
  • 1 red chilli, seeded and chopped
  • 100g chorizo, cut into cubes
  • 2,5ml (½ tsp) paprika
  • 2 garlic cloves, coarsely chopped
  • 100g (½ cup) demerara or light brown sugar
  • 50ml apple cider or white wine vinegar
  • a pinch of salt

Instructions

1

Preheat the oven to 200°C.

2

Place peppers on a baking tray, drizzle with a little olive oil and roast until just starting to char, about 30 minutes. Remove from oven, place in a bowl and cover with plastic wrap. This steaming makes the skin easier to remove.

3

Heat the oil in a large heavy-based pan over medium heat. Add the onion, chilli, chorizo and spices, and cook until the onions have softened, about 5 minutes. Add the remaining ingredients except the peppers, remove from heat and set aside.

4

Remove the skin, seeds and core of the peppers, and cut roughly into 2cm squares. Add to the remaining ingredients, spoon into sterilised glass jars and allow to cool before sealing.

ALSO TRY: Blistered pineapple, cinnamon and ginger pickle

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March 20, 2017 (Last Updated: February 19, 2018) By
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