Red Capsicum Relish
Makes 3C
1kg red capsicums (or a mix of red & yellow), seeded & thinly sliced
1tsp black peppercorns
2tsp mustard seeds
2 thinly sliced red onions
4 chopped garlic cloves
375ml red wine vinegar
2 peeled, cored and grated apples
1tsp grated fresh ginger
1C brown sugar
1. Place peppercorns in a piece of muslin and tie up to secure. In a large pan combine the capsicum, peppercorns, mustard seeds, red onions, garlic, vinegar, apples & ginger. Simmer, covered, for 30 minutes or until the capsicum is soft.
2. Add sugar and stir over low heat until it is completely dissolved. Cover and simmer for 1 1/4 hours, stirring occasionally, until the relish is reduced and thickened. Remove muslin bag.
3. Rinse three 1C capacity jars with boiling water and dry in a warm oven. Spoon relish into hot jars and seal, turn the jars upside down for 2 minutes and then turn right way up to cool. Label, date and leave for a few weeks to allow flavours to develop. The relish will keep in a cool, dark place for up to 1 year. Refrigerate after opening.
(Source: Bbq Food, Murdoch Books, 2003)
