Red Pepper Relish

Method

• step 1

  Tip peppers into colander and rinse thoroughly. Cut into thin strips.

• step 2

  Heat 1 tbsp olive oil in a large pan and tip in 2 sliced red onions and 2-3 seeded and chopped red chillies. Cook for 10mins or until soft.

• step 3

  Stir in 100g light muscovado sugar and cook for 2 mins until golden. Add the tomatoes and pepper strips along with 150ml of raspberry vinegar. Cook for 30 -40 mins or so until thick and pulpy. Keeps in fridge for 2 weeks although I've kept unopened jars for much longer

• step 4

  Once thickened pour into sterilised jars and tightly close