1000 g fresh tomatoes, cut into quarters
180 g red capsicum, deseeded, cut into pieces
130 g red onion, cut into halves
2 garlic cloves
1 fresh long red chilli, deseeded, cut into pieces
100 g white wine vinegar
1 pinch ground nutmeg
½ tsp mustard seeds
10 black peppercorns
1 dried bay leaf
1 tsp hot paprika
1 pinch ground cayenne pepper
1 tsp salt
100 g dark brown sugar
1
Blitz up tomato, capsicum, onion, vinegar & chilli.
2
Simmer for about 40 minutes
3
Add the rest of the ingredients and simmer 15-20 minutes until thick
4
Blitz again until smooth
5
Put straight into sterilised jars and seal
Notes
6
Ellen was at the preserving day at the gardens
Thank you, Ellen Clarke, for sharing.
Note, I didn’t add any sugar and I added an about half a teaspoon of my own dried chillies and no cayenne pepper.
To see the video of Ellen making it, look at my blog post.
http://simplesustainability.com.au/?p=62
Ingredients
1000 g fresh tomatoes, cut into quarters
180 g red capsicum, deseeded, cut into pieces
130 g red onion, cut into halves
2 garlic cloves
1 fresh long red chilli, deseeded, cut into pieces
100 g white wine vinegar
1 pinch ground nutmeg
½ tsp mustard seeds
10 black peppercorns
1 dried bay leaf
1 tsp hot paprika
1 pinch ground cayenne pepper
1 tsp salt
100 g dark brown sugar