Be careful when handling chillis they can burn other parts of your body if you just handle them and then wipe your eyes for instance. Needless to say this one was learnt the hard way - so I would advise caution - I always wear a pair of disposable latex gloves to handle the chillis.
1lb red capsicum peppers
4oz red chillis I use the long thin red chillis
1 1/4 cups white vinegar
1 cup light packed soft brown sugar
- Remove the seeds and membrane from the peppers and chilli. Cut the pepper into large flattish pieces and cook skin side up under a hot grill until the skin blackens and blisters. Whilst still hot pop into a polythene bag and cool then remove the skin.
- Put the pepper and chilli in a food processor with 1/4 cup of the vinegar and process until finely chopped - do this in batches.
- Pope the pepper and chilli mixture into a large pan and add the remaining vinegar bring to the boil then reduce and heat simmering for 8 minutes. Remove from the heat add the sugars and stir fo r5 minutes until all the sugar is dissolved then return to the heat and boil for about 5 to 10 minutes until the mixture has thickened slightly.
- Spoon immediately into clean warm jars and seal. Turn the jars upside down for 2 minutes then invert and leave to cool. Label and date. Leave for about 1 month to mature and allow the flavours to develop. Store in a cool dark place for up to 12 months. Refrigerate the jar after opening for up to six weeks (if it lasts that long)
I bought 8 red peppers for £2 yesterday and the rest of the ingreideints are in the pantry, so I have a double whammy of this to make.
This one is well worth the effort