Sweet chilli and capsicum relish

This sweet chilli and capsicum gift idea is one that everyone will 'relish'.

Equipment

• You'll need a 2 1/2-cup capacity glass jar with lid.

Ingredients

• 2 teaspoons olive oil
• 1 brown onion, finely chopped
• 1kg red capsicums, cut into 2cm pieces
• 400g can diced tomatoes
• 1 cup apple cider vinegar
• 2/3 cup caster sugar
• 1/3 cup sweet chilli sauce

1. Step 1

   Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring often, for 5 to 7 minutes or until softened. Add capsicum. Cook, stirring occasionally, for 5 minutes or until starting to soften.

2. Step 2

   Add tomato, vinegar, sugar and sweet chilli sauce to pan. Reduce heat to medium-low. Simmer, stirring occasionally, for 1 hour or until mixture is thick and syrupy. Carefully spoon mixture into a hot sterilised jar and seal.

To sterilise jars, preheat oven to 100C/80C fan-forced. Wash jars and lids in hot soapy water. Place in a large saucepan. Cover with water. Bring to the boil over high heat. Boil for 10 minutes. Remove from heat. Using tongs, carefully transfer jars and lids to a tea towel-lined baking tray. Place in the oven until required.

Storage tip: Relish is best made at least 1 week in advance to allow flavours to develop. Store, unopened, in the fridge for up to 2 months. Once opened, store in fridge and consume within 2 weeks.