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Relish Strips

with bell pepper-nectarine relish

This delightfully fresh relish is a manifestation of summer, channeled through the medium of bell peppers & fruit. It’s sweet, succulent, and refreshing, with just the right amount of spice. It’s fast and easy to make, will stay good for weeks in the fridge, and is a trusty condiment suitable for accompanying a melange of dishes. But on top of Marbles? Forget about it! 🤌



• 1 yellow or orange bell pepper, (approx. 175g), chopped into small thin slices
• 1 medium sized red onion (approx. 100g), minced
• 1 large nectarine (approx. 100g), chopped into tiny cubes
• 1x red chili pepper, minced ( I used one that wasn’t too spicy. If you have a super spicy chili you might want to use less, unless you like it like that.)
• 3x garlic cloves, crushed and minced
• 20g sugar
• 70g red wine vinegar or white vinegar
• Approx. 1/4 tsp of salt, adjust to taste
• 1/4 tsp of crushed red peppercorns
• A sprinkle of cayenne pepper
• A dash of olive oil





For the relish:

  1. Heat a small non-stick pot on medium heat. When the pot is hot, add a dash of oil. When the oil is hot, add the chopped onion, garlic, and chili pepper, and sauté for about 2 minutes, or until the onion is translucent.
  2. Next, add the bell pepper, nectarine, red peppercorns, and cayenne pepper, and continue to sauté for another 2 minutes. Then mix in the sugar and vinegar. Allow the relish to simmer for about 5-10 minutes while stirring often. When bell pepper is cooked all the way through, it is done! Taste and adjust salt and pepper to your taste.
NOTE: The relish can be served warm or cold. It should stay good for about a month in the fridge.

For the Juicy Marbles Meat:
  1. Heat a non-stick pan on medium heat. When the pan is hot, add some oil. When the oil is hot, add your meat to the pan and salt it. Sear the meat on each side until each surface is nicely browned. When it’s done, remove it from the heat. Serve immediately.
Bon Appetite!


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