A fabulous condiment for feta and French bread or cold meats. This recipe can be doubled if desired.
3 large red onions
1 tablespoon salt
2 red capsicums
1 cup cider vinegar
1 cup white sugar
3 tablespoons sweet chilli sauce
Peel, halve and slice onions finely. Place in a large bowl and sprinkle with salt. Stand for 1 hour, then rinse with cold water and drain well.
Halve and seed capsicums and cut into thin strips. In a large pan, heat vinegar and sugar, stirring until sugar dissolves. Add onion and capsicums and bring to the boil. Turn to a simmer and cook for 45 minutes, until most of liquid has evaporated. Add chilli sauce and stir until thick and syrupy. Spoon into sterilised jars and seal.
Makes 2 small jars
* To sterilise jars and bottles, wash them thoroughly in hot, soapy water and rinse well. Transfer to a 120 degC oven and heat for about 20 minutes. Sterilise lids in boiling water.
