Chilli Capsicum Relish

in Australia's Gulf of Carpentaria

__________________________________________________________________________________________________________________________

Quick Links:

RED CAPSICUM AND CHILLI RELISH

This is a tasty relish to use up any surplus red capsicums, with a hint of chilli adding some pizzaz – perfect for a soup and sandwich winter lunch!

Recipe by Lee Davies - this won First Prize and also Grand Champion at the 2011 Burketown Craft Show and has been much admired by all our guests. Well done Lee!

INGREDIENTS:

4 large red capsicums
2 large onions, roughly chopped
1 red chilli
2 cloves of garlic
2 cups of white vinegar
1.5 kg sugar

METHOD:

Cut the capsicums into quarters, removing the seeds and membrane. Chop them roughly and place in a food processor with the onion, chilli, garlic and a pinch of salt – depending on the size of your processor, you may need to do this in several batches. Process til smooth and place in a large saucepan.

Add the vinegar, bring to the coil and boil for 10-15 minutes, til tender. Measure the quantity (cupfuls) and add an equal amount of sugar. Stir the sugar until dissolved, then slowly bring back to the boil, brushing down the sides occasionally with a wet brush to remove any sugar crystals. Remove any scum from the surface with a slotted spoon.

Boil for 15 minutes, stirring often, then reduce heat and simmer for 30 minutes or til the relish is thick and pulpy.

Spoon immediately into hot sterilized jars and seal. Leave for one month before using, to allow the flavours to develop. Refrigerate after opening for up to 6 weeks.

__________________________________________________________________________________________________________________________

Sweers Island Resort. Mail: PMB 1 Karumba QLD 4891 Phone: 07 4748 5544 Fax: 07 4748 5644 Email: info@sweers.com.au