Capsicum relish

Ideas
0 serving Prep: 10 mins, Cooking: 30 mins
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Fruit

By Food24 November 03 2009
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Ingredients (12)

150.00 ml vinegar — white wine
75.00 ml lemon juice
dried chilli — pinch
110.00 g castor sugar
7.00 ml coriander — ground
25.00 ml english mustard — powder
15.00 ml cornflour
30.00 ml fresh chillies — 573
3.00 pepper — red and yellow, deseeded and julienned
3.00 garlic — cloves, crushed
1.00 onion — halved
2.00 red chilli — deseeded, chopped
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Method:

Bring vinegar, lemon juice and chilli to the boil. Stand for 30 minutes. Strain, discarding chilli.
Mix sugar and dry ingredients together and add a little cold vinegar mixture.
Bring remaining vinegar mixture to the boil and cook for about three minutes. Set aside.
Heat pan and add olive oil. Fry peppers, garlic and onions quickly, allowing peppers to colour a little but not soften. Add chillies at the last moment. Decant to a bowl.
Pour thick, hot sauce over and fold together. Cool. Ladle into sterilised jar and keep chilled for up to one month.
Serve warm or cold. Ideal with pork or chicken.
Makes about 750 ml.



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