Made with only the sweetest Western Australian capsicums. This relish is a standard for us when making big cheese boards and goes particularly good with soft cheeses such as Brie or Camembert and is also a great topping on cold-cuts of meats. Another great use for this relish is to mix it with equal parts extra virgin olive oil into a empty jar, then add in a splash of fresh lemon juice, shake the jar, then generously use as a salad dressing that makes your whole salad shine red like diamonds!
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