Red Pepper Relish

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

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.

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

Once thickened pour into sterilised jars and tightly close