Quick Pepper Relish

• 1 None large red pepper, quartered, seeded
• 1 tbsp olive oil
• 1 None small red onion, finely chopped
• 2 cloves garlic, finely chopped
• 4 None medium ripe tomatoes, coarsely chopped
• 1 tsp fennel seeds, crushed
• 1 tsp coarse salt
• 1/2 tsp cracked black pepper
• 1/3 cup firmly packed light brown sugar
• 1/3 cup white wine vinegar

1. Preheat oven to 400u0b0F. Roast pepper, skin-side up, until skin blisters and blackens. Cover with plastic wrap for 5 mins then peel skin and chop peppers coarsely.
2. Heat oil in large saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add remaining ingredients and stir over high heat, without boiling, until sugar dissolves. Bring to a boil then reduce heat and simmer, stirring occasionally, for 15 mins, or sauce thickens.

red pepper, olive oil, red onion, garlic, medium ripe tomatoes, fennel seeds, salt, black pepper, brown sugar, white wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/32807 (may not work)