1. Grill the red capsicum under a searing hot heat until they blacken. 2. Halve, remove the seeds and core. 3. Chop 6 capsicums finely and cut the remaining 2 into fine julienne slices. 4. Place all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved. 5. Bring to the boil then reduce to a gently simmer. 6. Cook 10 minutes until the mixture is thick and the consistency of jam. 7. Bottle into hot sterilised jars and seal. ---------------------------------------------------------------------------
Nutrition
Ingredients
