and Red Pepper Chutney
recipe for Tomato and Red Pepper Chutney has been reproduced
courtesy of Orce
Serrano Hams & Ceramics - www.orceserranohams.com
This mini chorizo tortillas recipe combines the most famous
of Spanish sausages into one of the most famous Spanish
recipes the tortilla. A Spanish tortilla can be cooked
in small (14cm is ideal) terracotta cazuelas or sartenes
(cazuelas with handles) making mini tortillas ideal for
both shared tapas and starters. For this recipe we are using
the home made Orce Fire Chorizo to add a serious
kick to proceedings although picante and dulce versions
work equally well.
you would like to find out more
visit the web site www.orceserranohams.com
A delicious tomato and red pepper chutney with hints of
garlic, like all chutney this one pairs extremely well with
cheeses (sheeps milk cheese being especially good)
and a good red wine. Great to accompany your Spanish tapas
or enjoy simply with bread and crackers.
1.5kg Vine ripened tomatoes, chopped
10 Garlic cloves, crushed
4 Red bell peppers, chopped
3 Medium onions, diced
1 tsp Cumin seeds
2 tsp Coriander seeds
6 tbsp Brown sugar
8 tbsp Red wine vinegar
Juice and grated zest of 4 medium oranges
4 Tbsp / generous drizzle extra virgin olive oil
the coriander and cumin seeds then lightly toast in a
cazuela until they release their aroma.
the olive oil in a large cazuela, add the seeds and onion
and fry until the onion is softened.
the rest of the ingredients and bring to the boil then
reduce to a simmer.
frequently the chutney should thicken into your desired
the chutney into sterilized jars and top with olive oil
This tomato and red pepper chutney will keep for up to
4 months but is nicely mature after 4 5 weeks, once
open, keep refrigerated and consume within 3 days.
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