Chili and onion relish

Ingredients for 1 servings:

• 1 ½ kg onion(s)
• 1 ½ kg chili pepper(s), mixed, washed
• 250 ml olive oil
• 1 kg sugar
• 70 g salt
• 200 g tomato paste
• 250 ml balsamic vinegar, lighter
• 1 kg gelling sugar 3:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

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Peel and quarter the onions and remove the stems from the chilies. Roughly chop the onions (approx. 1 x 1 cm), not too finely, as they will cook over time; you want the relish to be chunky. Don’t chop the chilies too finely either; the seeds can be left in or removed. Sauté the onions thoroughly in approx. 150 ml of hot olive oil. Once the liquid has evaporated and the onions begin to caramelize on the bottom of the pan, add the chopped chilies and cook briefly. After about 15 minutes, add the sugar to the pan. The mixture immediately begins to react with the sugar and releases its juices. Continue simmering until the mixture becomes creamy. Now add the salt and tomato paste, followed by the remaining oil and balsamic vinegar. Simmer gently for at least 45 minutes, stirring constantly. Once the color is even and the relish is nicely cooked, add the gelling sugar to allow the mixture to set. After about 10 minutes, pour the relish into clean, sterilized jars with screw lids. This mixture makes about 10 435 ml jars, plus a small amount for tasting.