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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.
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.
