members recipes

This relish is really great to serve to a BBQ. You can eat it to every sort of grilled meat and tastes best when it´s lightly cooled.

Ingredients
2 red sweet peppers, chopped
500 g pizza tomatoes (tin or fresh without skin)
250 g onions, chopped
6 tblsp balsamico vinegar
200 g brown sugar
1 tsp salt
1 tsp pepper
1 tsp mustard
1/4 tsp hot paprika

Method
Put all the ingredients in a pot and bring to boil, cook it for a couple of minutes and fill it in sterilised jars straight out of the pot whilst it´s still hot.

Put a lid on the jar and turn it to stand on its´ lid for 10 minutes, then turn round again.

Store them at a dark and cool place (cupboard is just fine). The longest I´ve stored this relish for was about half a year and it was absolutely fine! It should rest for 2 or 3 weeks before use, though.

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VARIATIONS
mix the sweet peppers, take red, orange or yellow ones. Never take green ones, though!
If you want this to be more spicy, take hot mustard and/or add some chillies. Be careful when cooking the relish, though, when using chillies!