400g red bell peppers
115g red chilli peppers
1/2 head of garlic
75g red wine vinegar
150g water
50g brown sugar
30g tomato paste
1 big pinch of sea salt
Deseed and dice peppers. Peel and mince garlic.
Sautee the peppers in a bit of oil over medium heat until soft, but not browned. Add garlic and sautee for 2 min.
Add remaining ingredients. Turn down heat if needed, just keeping it at a low boil.
Cook down until thick and jammy, about 10 – 15 minutes, stirring every few minutes. Adjust the seasoning, adding a little sugar or salt to taste.
Jar up and keep in the fridge for up to 3 weeks. Or hand out to your friends and neighbours, if you don’t eat it all up first!
Yield @ 600g.