Caramelised capsicum and chilli relish

4 red capsicums
10 long red chilli's, seeds removed and chopped
2 cups caster sugar
3 cups cider vinegar
1 brown onion finely chopped
2 cloves garlic sliced
½ teaspoon table salt

Place all ingredients into a large saucepan over medium heat and stir until
the sugar has dissolved. Bring to the boil and cook for 45-50 minutes or
until thickened. Carefully spoon the hot relish into sterilised jars. Makes 2
cups. Serve with crispbreads and salty cheese such as fetta or aged cheddar.



Another yummy one!!!

--
Peter Lucas
Brisbane
Australia

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Peter wrote:

> Caramelised capsicum and chilli relish
>
> 4 red capsicums
> 10 long red chilli's, seeds removed and chopped
> 2 cups caster sugar
> 3 cups cider vinegar
> 1 brown onion finely chopped
> 2 cloves garlic sliced
> ½ teaspoon table salt
>
> Place all ingredients into a large saucepan over medium heat and stir
> until
> the sugar has dissolved. Bring to the boil and cook for 45-50 minutes or
> until thickened. Carefully spoon the hot relish into sterilised jars.
> Makes 2
> cups. Serve with crispbreads and salty cheese such as fetta or aged
> cheddar.

Not bad. I'd think about adding mustard seeds. Maybe some toasted almonds
or pistachios as well. (If I were living in Australia I'd consider adding
macadamias.)

I assume that "brown onion" is what we would call a yellow onion.

Bob