A spicy relish with tomatoes, mint and fennel seeds - perfect as a dip, marinade or for preserving. Goes perfectly with zucchini rolls.
Ingredients
5 tsp fennel seeds
2 pieces chili peppers
5 tsp lemon juice
500 g tomatoes in oil
2 tsp agave syrup
5 stalks mint leaves
Preparation
Soak the fennel seeds in hot water for 10 minutes, drain.
Drain the tomatoes and cut into fine cubes.
Simply place all the ingredients in the blender and mix well until a dough without pieces is formed. You may need to interrupt the blending process and press the dough down the sides.
Season to taste and store perfectly in sterilized jars.
Slice the zucchinis lengthways with a peeler or slicer, marinate with tomato relish and roll up.
