Sweet Capsicum & Onion Relish

Capsicum & Onion Relish

I think this is my first official Gerson recipe on the blog! What took me so long?!

I’ve been doing the Gerson therapy for almost 3 months now and I am feeling amazing. Like a different person. I can’t wait to see the changes over the next few months (and hoping that I will be allowed a cheat day to enjoy Christmas!).

This recipe is simple, it tastes amazing, and when you’re eating as many baked potatoes as I am, its Godsend of a potato topper. Sweet, flavourful and absolutely packed with veggies.

I’ve been getting organic red capsicums (red peppers) really cheap at the farmers markets lately – $7/kg, compared to the $20/kg at every other stand. So of course I bought a huge bag of them, and then I have to find creative ways to use them! Enter this relish.


Sweet Capsicum & Onion Relish
This recipe is simple, it tastes amazing and is perfect on a baked potato. Sweet, flavourful and absolutely packed with veggies.
  • 1 green apple, grated
  • 1 onion, diced
  • 3 - 4 red bell peppers / capsicums, diced
  • 2 garlic cloves
  • 1 celery rib
  • 2 tomatoes, diced (peel and seed if you can be bothered)
  • ¼ cup apple cider vinegar
  • 2 Tbsp sucanat or coconut sugar
  1. Grate the green apple first and then set it aside to turn brown - this activates the natural pectin.
  2. Add all diced veggies, the apple cider vinegar and the grated apple to a saucepan on high until boiling, then turn down to a simmer with the lid on for about 50 minutes.
  3. Add the sugar and cook for another 5 - 10 minutes.
  4. Store in the fridge - will last for about a week.


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