Red Capsicum and Chilli Relish

Terry from Crumpets & Co is hosting Weekend Herb Blogging and this week I'll be featuring these beautiful red capsicums.



At the moment I've got loads of these capsicums to use but I am thinking ahead for when supplies are lean and I'm using them, along with some hot thai red chillies, to create a sweet yet spicy relish.



Red Capsicum and Chilli Relish

1 red onion, finely diced
2 red chillies, finely chopped
2 red capsicums, finely diced
100 grams brown sugar
⅓ cup apple cider vinegar
sea salt
The ingredients listed are enough to fill one standard 14oz/325ml jar. Feel free to adjust the quantity of chilli to suit your own taste.

Drizzle a little oil in a pan and add the onion and chilli along with a good sprinkling of sea salt. Cook over a low heat for about 10 minutes so that the onion softens but does not colour. Add the capsicums and continue cooking on a low heat, stirring occasionally, for another 10 minutes.

Increase the heat, add the sugar followed by the vinegar and stir well to ensure the sugar has melted. Bring to rapid simmer, and simmer for another 10 minutes or until the liquid has reduced and thickened.

Store the relish in the fridge.