1 head celery, washed
1 red pepper
1 large white onion
3-4 cloves garlic crushed and finely chopped
3 tablespoons capers
3 tablespoons sultanas
1tbs red wine vinegar
3-4 tomatoes seeded and chopped or a tin of crushed tomatoes
Juice of 1 lemon (optional)
Salt and pepper
1. Chop the vegetables into small dice.
2. Sweat gently in olive oil with the garlic until soft.
3. Stir in tomatoes capers sultanas and vinegar.
4. Simmer for 10 minutes
Taste and season. The aim is a piquant relish with a balance of sweet and sour.
Too sweet: add lemon juice. Too sour: add a teaspoon of sugar or honey – be careful as a little goes a long way – or a slug of tomato ketchup. A pinch of salt is enough.
This is a relish and it improves on standing so once prepared store until next day and taste again to check seasoning.
Serve with cheese or meat or roasted vegetables.
At the cafe we add it to wraps with barbeque chicken, chorizo, sausage, brie or halloumi.