Capsicum Relish

Turn an ordinary sandwich or wrap into something special by adding a spoonful of this homemade capsicum relish.  Works with cheese and crackers, grilled meats and fish, hot dogs and burgers.  Jazz up your breakfast eggs and stir it into your dips too.  Its tangy, crunchy texture adds flavour to everything.  

Makes 2-3 cups of relish

INGREDIENTS

• 600g / 1lb 5oz mixed colour capsicums*
• 250g / 9oz white vinegar
• 150g / 5¼oz sugar
• 250g / 9oz onion, finely chopped
• 3 garlic cloves, crushed
• 2 teaspoons yellow mustard seeds
• 1½ teaspoon sea salt

*If you like a spicy kick, include a few hot chillies.

METHOD

1. Wash 3 medium-size heat-proof glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used.
2. Remove seeds and membranes from capsicums.  Slice into strips and then finely chop.
3. In a large saucepan place all ingredients and bring it to a boil, stirring, over medium high heat.
4. Reduce heat to medium and cook for 20 to 25 minutes, stirring occasionally, until the capsicums are softened and the liquid is mostly evaporated.
5. Transfer relish to sterilised glass jars, leaving 1cm / ½" of space at the top.  Seal with lids.   and leave to cool.   When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight. 
6. Label and date.  Leave for a few days for the flavour to develop before using.  Store in a cool, dark place for up to 6 months.  Once opened, store in the refrigerator for up to 4 weeks.