Chopped sweet and spicy peppers make a delicious relish, and it's great on sandwiches, burgers and more.
foodinjars (Marisa McClellan)
1 person made this
225g medium-hot red chillies, such as red jalapenos
2 small red or orange peppers - stemmed, seeded, ribs removed
1/2 large onion, peeled and quartered
250g white sugar
180ml apple cider vinegar
1 1/2 teaspoons pickling salt
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Method Prep:25min › Cook:20min › Extra time:1hr › Ready in:1hr45min
Wearing gloves, trim tops off chillies. Working in batches, pulse chillies, peppers and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-litre pan.
Stir sugar, vinegar and salt into chilli mixture and bring to the boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
Pour or ladle relish into clean, wide-mouth, jars, leaving 1.5cm headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.