Sweet Chilli Relish

I'm a chilli friend so it's no surprise I'm obsessed with chilli jam.There's always a jar in my fridge.This recipe was given to me by Jason's Mum . I do call it  a Relish, but for me is like a jam, as I do use with cheese, savoury biscuits and as a dipping sauce. You can even spread  it on a salmon then wrap in a  foil and cook it  in the  oven - its Delicious!

It's easy to make, and jams in jars are perfect for edible presents.

A food processor is handy but not essential.If you don't have one, there's a lot of chopping to be done, so you will need a large chopping board, sharp knife and a little patience.Another essential is a large saucepan, I used pasta pan and it would work well too.

Makes About 1 Litre

Takes 50 min.to Cook

800g.ripe tomatoes (about 7 medium tomatoes)skinned and  roughly chopped

700 g.red peppers, deseeded and chopped

2-3  red chillies including seeds 

2 large thumb size pieces of fresh ginger (grated)

2-3 large garlic cloves (grated)

1 teaspoon crushed peppercorns

2 teaspoons of sea salt

2 teaspoons of lemon juice

8 tablespoons of red wine vinegar

500g. golden caster sugar

1. Put the chillies, skinned tomatoes, peppers, garlic and ginger into the bowl of a food processor , then blitz until finely chopped.Transfer to a large saucepan over a medium heat.

2.Stir in the rest of ingredients and let everything to dissolve .Bring to the boil.Skim off any scum.

Simmer for about 45 min. stirring regularly until the relish has reduced by half its volume.When the relish becomes sticky cook for 10 min.more constantly stirring so the relish doesn't catch and burn at the bottom of the pan.

3.When ready ,allow the relish to cool, then transfer to sterilised jars.Cool completely before placing in the cold place.Can be kept for up to 1 year.Refrigerate once opened.

Enjoy! xxx