I Guess Somebody Liked It!!

At Christmas time it's always a good idea to have something in the fridge that can spice up those leftovers. I made this a few years ago and it disappeared in a flash so I decided to do it again, as well as being good with leftovers it really jazzes up a cheese sandwich. The recipe comes from Paul Flynn's 'An Irish Adventure with Food, The Tannary Cookbook', which has recently been re-issued with a new cover (and hopefully some more proof-reading - the font changes on random pages in the original).

Red Pepper and Chilli Relish
makes approx 5 jars (750g)

50g caster sugar
60ml white wine vinegar
5 red peppers, de-seeded and chopped
1 red chilli, de-seeded and chopped
2" piece of fresh ginger, grated
1 clove garlic, grated
2 x tins (400g each) tomatoes, blended
2 leaves gelatine

• put sugar and vinegar in a pan and bring to the boil
• add pepper and cook for 2 mins
• add chilli, garlic, ginger and tomatoes, season, cook for another 15 mins and then remove from the heat
  
• soak the gelatine in a bowl of cold water
  
• when gelatine is soft, squeeze off excess water and stir into pepper mix off the heat
• fill sterilised jars with relish

To sterilise jars either:

• run through a dishwasher cycle and fill while still warm, or
• place in 150 deg C oven for 15 mins - again fill while still warm

In theory this should keep in the fridge for 2-3 months, however it never lasts that long in my house!!