Friday, May 15, 2009

Tomato Relish

While I as waiting in the doctors surgery, I was leafing through some old magazines when I came across this recipe. It has a whole red chilli in it but it isn't hot...just has a slight hint of heat. I've since made this relish several times, increasing the amount of chillies and tomatoes. Everyone who gets a jar of this relish tells me that once they start eating it, they can't stop until the jar is empty.

Tomato Relish

2 small red capsicums (bell peppers)finely sliced
2 small onions finely sliced
400gms can crushed tomatoes
300gms castor sugar
1 long red chilli seeded, deseeded and finely sliced
100mls white vinegar
1/2 tsp salt
2 garlic cloves crushed

Place all the ingredients in a large saucepan and bring to the boil. When it boils, lower the temperature to simmer and continue cooking for 40 - 50 minutes or until sauce is thick.

While hot, pack into sterilised jars or in a covered container in the fridge for up to two weeks.

Makes approx 2 1/2 cups relish.

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