This hot and sweet relish is just yum. Have it with a variety of cold meats and cheese.
8 red peppers (deseeded)
10 red chillies
1 red apple (peeled & cored)
finger sized root ginger
8 garlic cloves
(A) Roughly puree the above ingredients into a nice pulpy texture.
450gms canned cherry tomatoes
500 gms caster sugar
250 ml red wine vinegar
(B) Combine the (A) chilli pulp with the above ingredients in a large pot and cook for around 50 mins. Keep stirring to scrape the sides and avoid sticking to the bottom of the pan. Skim the top occassionally and take care of the bubbling pulp. Adjust the temperature and keep it low to medium. Once sticky, keep stirring for another 10-15 mins.
A+B = C) Cool and store in sterilised glass jars.
Njoy!
Also See:
How2 Make Tartare Sauce
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