This is possibly one of my most used recipes in the late Summer months when the peppers in my garden are ripening faster than I can deal with.
It will keep for months if sealed and store correctly. It adds a new dimension to cheese or cold meat butties and makes a wicked topping for burgers.
If you can’t handle the heat then simply cut back on the amount of chillies or omit them altogether.
SWEET ONION AND PEPPER RELISH
4 large bell peppers, any colour, seeded and roughly chopped
2 onions, roughly chopped
4-6 dried chillies
2 garlic cloves, crushed
1 teaspoon salt
200 g soft brown sugar
240 ml apple cider vinegar
2 tablespoons cornflour
Finely chop the peppers, onions, chillies and garlic in a food processor.
Transfer to a saucepan with the remaining ingredients. Bring to the boil, reduce the heat and simmer for 30 to 45 minutes, stirring occasionally, until most of the liquid has evvapourated and the mixture has thickened.
Transfer to sterilized jars, seal and store in a cool, dark place for up to a year.