CHILLI AND RED CAPSICUM RELISH

CHILLI AND RED CAPSICUM RELISH

4 large red capsicums, seeded
2 large onions, peeled
1 red chilli
2 cloves of garlic
2 cups white vinegar
1.5kg (approx) sugar

Put capsicums, onions, chilli and garlic with a little salt into a blender or food processor and blend until smooth.
Place puree into a large pan. Add vinegar and bring to boil, boil for 10-15mins or until the mixture is tender. Weigh the mixture and then add equal amounts of sugar. (EG: if the mixture is 1.2kgs then you add 1.2kgs of sugar) Stir the mixture until the sugar has dissolved and slowly bring to the boil. Brush down the sides of the pan so there are no undissolved sugar crystals left (this will effect the end result so best to do!) Remove any scum during the cooking (it's white and frothy looking stuff) Boil for 15 minutes, stirring often, then reduce heat and simmer for 30 minutes or until the relish is thick and pulpy.
Spoon immediately into sterile jars.

Leave for 1 month before using to allow the flavours to do their thing. Store in a cool dark place for up to 12 months. Refrigerate after opening.