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Categories:
red shallots red chilli jalapeno chilli clove garlic golden brown sugar cayenne pepper salt tomato puree
Viewed: 49 - Published at: 6 months agoIngredients
- 4 large red capsicums ( red bell pepper)
- 4 large shallots roughly chopped
- 1 red chilli
- 2 jalapeno chilli
- 2 clove garlic
- 500 ml white vinegar
- 3 lb golden brown sugar
- 1 pinch cayenne pepper and chilli powder.
- 1 pinch salt
- 3 tbsp tomato puree
Method
- quarter capsicums,remove seeds and white membrane, Roughly chop and put in food processor with onion,garlic,the chillies and a little cayenne pepper ,chilli powder and salt,process until smooth and place into a pan.
- add tomato puree and vinegar ,bring to a gene boil for about 15 minutes.Measure the mixture and measure an equal amount of sugar.
- add the sugar to capsicum mixture stirring all the time until dissolved.
- only then bring to a low boil.Remove any scum during cooking and keep sides of pan clean.Boil for 15 minutes,stirring all the time.Reduce heat and simmer for 30 minutes until mixture has become thick.
- spoon immediately into warm clean jars and seal.Turn jars upside down for two minutes,then invert ,cool and label.Leave for a month before opening.Sore in a dark cool place for up to 12 month.Reftigerate after opening for up to 6 weeks.
- it is important to keep the sides of the pan clean during cooking as any sugar crystals left on side can cause the relish to crystalize.
- this is my creation
