Tomato and chilli relish

- by Sue Ryan

Sue's tomato and chilli relish

This made one full 1lb jar with a bit left over.

600g (1lb 3oz) ripe tomatoes, skinned and diced

1½ tablespoons oil

150g (5oz) onion, finely diced

2 medium red chillies, finely diced

3 cloves garlic, crushed

90g (3oz) brown sugar

100ml (3.5fl oz approx) brown malt vinegar

Salt and pepper to taste

Heat the oil in a saucepan, add onion and chillies and cook until soft.

Add the garlic and cook for a further minute.

Add tomatoes, sugar, vinegar, salt and pepper.

Bring to the boil and simmer for about an hour until the mixture is thick.

Pour into hot sterilised jars and seal.

Instead of using medium sized chillies, I actually used 6 of the Bolivian Rainbow chillies (with their seeds) and it's come out quite hot. I also used dark muscovado sugar which has given the relish a rich colour.

Ripe Bolivian Rainbow chillies