• Jar of ready cooked red peppers
  • Tin of tomatoes
  • 2 sliced red onions
  • 2-3 seeded and chopped red chillies (or more if you like it hot)
  • 100g light muscovado sugar
  • 150ml raspberry vinegar


  • 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

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