Red Capsicum and Apricot Relish

Katherine

Ingredients

• 16- 18 apricots peeled and chopped
• 2 red chillis
• 12 red peppers
• 1 cup white wine vinegar
• 1 tsp salt
• 2 lemons halved
• 5 cups sugar

Method

Process peppers and chillis (seeds and all) in food processor until chopped. Place apricots and peppers into a large saucepan add vinegar salt and lemons ,boil gently 30 minutes. Remove lemons, squeezing out all the juice and pulp before discarding. Add sugar and boil 30 minutes or until thick bottle and seal. I have always stored mine in the fridge so never worried about sealing.

Disclaimer:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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