Red Pepper Relish
Everyone needs a few jars of homemade relish on hand for emergency gifts. The advantage of this particular one is that it is incredibly versatile. Slather it on sandwiches, add it to your cheeseboard, dollop it on an omelette or even stir it into your favourite casserole or pasta dish for an extra flavour boost. Makes 4–5 medium jars
- 10 large red peppers (capsicums)
- 2–3 red chillies
- 2 red onions, ends removed
- zest of 2 lemons, finely sliced
- zest of 2 limes, finely sliced
- ½ cup lime or lemon juice
- ½ cup red wine vinegar
- 3½ cups sugar
- 1 tsp salt
Remove stems and seeds from peppers and chillies. The easiest way to do this is to use your thumb to push the stem of the pepper inwards. You can then pull the pepper apart with your hands and shake out the seeds.
Pulse peppers, chillies and onions in a food processor until very finely chopped.
In a large heavy-based pot, bring chopped pepper mixture and remaining ingredients to a simmer over a medium heat, stirring often.
Cook for 1¼–1¾ hours, stirring occasionally until the mixture has thickened and most of the watery liquid that rises to the surface as it simmers has evaporated.
Spoon hot relish into hot sterilised jars and firmly screw on hot sterilised metal lids.
Baker’s Note – Sterilising Jars
Whichever of the following methods you use, make sure you handle sterilised jars with an oven mitt or very thick tea towel – they will be very hot! Oh, and always sterilise a couple of extra jars – just in case.
Oven method: Wash jars well then place still wet upside down on a tray and into an oven preheated to 120°C. Heat for at least 20 minutes.
Dishwasher: Use piping hot direct from the dishwasher.
Microwave: Put about 3 cm of water in the bottom of the jars and microwave on high for 1½–2 minutes per jar (or until the water boils).
To sterilise lids, wash well then place in a clean bowl and cover with just-boiled water. Stand for 5 minutes then use piping hot.