We were given a box of capsicums and tomatoes recently and the question was what to do with them. Relish was the answer. Flicking through our latest issue of Super Food Ideas and there was a recipe.
Sweet Chilli & Capsicum Relish
Makes 2 1/2 cups
Prep 25 minutes
Cook 1 hour 15 minutes
You'll need a 2 1/2 cup capacity glass jar with lid.
2tsp olive oil
1 brown onion, finely chopped
1kg red capsicums, cut into 2cm pieces
400g can diced tomatoes
1 cup apple cider vinegar
2/3 cups caster sugar
1/3 cup sweet chilli sauce
1. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring often, for 5 to 7 minutes or until softened. Add capsicum. Cook, stirring occasionally, for 5 minutes or until starting to soften.
2. Add tomato, vinegar, sugar and sweet chilli sauce to pan. Reduce heat to medium-low. Simmer, stirring occasionally for 1 hour or until mixture is thick and syrupy. Carefully spoon mixture into a hot sterilised jar and seal.
Relish is best made at least 1 week in advance to allow flavours to develop. Store, unopened, in the fridge for up to two months. Once opened, store in fridge and consume within 2 weeks.
Hubby has been enjoying this on his sandwiches with left over roast pork. Tonight we tried it as a salsa with corn chips.
So good and oh, I didn't make it. Hubby did.