- 300 g green peppers
- 100 g green chillies
- 100 g medium onion
- 2 garlic cloves
- 3 T white wine vinegar
- 1 t salt
- 2 t cornflour (optional)
Roughly chop the peppers, chillies, onion and garlic, then transfer to a food processor. Use the pulse button to chop the vegetables further into even-sized pieces.
Place the mixture in a saucepan, add the vinegar and ½ cup water. Boil for 15 minutes, stirring occasionally.
Dissolve the salt and cornflour, if using, in ¼ cup cold water and add to the saucepan. Stir and boil gently for a further 5–10 minutes.
Pour the hot relish into sterilised jars and seal immediately.