Once capsicum season hits, this Sweet Chilli Capsicum Relish is the first thing that I make! Perfectly syrupy with a little hint of spice - I love to have mine with some cheese and crackers or spread on a sandwich.
1kg capsicums, chopped
1 onion, chopped
1 cup red wine vinegar
¾ cup brown sugar
3 cloves of garlic, chopped
⅓ cup sweet chilli sauce
1 tsp fresh ginger, grated
salt and pepper to taste
1. Add all ingredients to a pan over a medium heat. Once everything has combined, taste and see if its needs more salt, pepper or sugar.
2. Stir until sugar has dissolved then simmer for an hour or until thick and has a syrup consistency.
3. Scoop into sterilised 2 x 250ml jars and seal. If properly sealed, can be stored for up to a year. Refrigerate once open.