Does anyone have any recipes on how to bottle capsicums? 


Many thanks



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Hi Yvonne,
my mum has the most delicious capsicum relish recipe - it is heaven on toast (in pasta sauce, on the side of a lentil bake, etc) which we featured in the kiwi diary 2006 : )

roasted capsicum relish

1/2 cup olive oil
1 cup chopped onion
750gms capsicums, cut into thin strips
1 cup red wine vinegar
750 gms plum tomatoes, canned or fresh
[fresh tomatoes easily skinned by plunging into boiling water 6-8 seconds, then into cold water]
1 cup sugar
1 cup golden raisins
4 large cloves garlic, crushed
2 tsp fresh ginger, peeled & grated
1/2 tsp plain salt [non-iodised]
1/2 tsp ground allspice
2 red chillies, finely chopped

1. In a large heavy based saucepan put the oil & onions.
2. Cook over a low heat until the onions are translucent.
3. Add the pepper strips & vinegar.
4. Boil until the vinegar is reduced by half.
5. Puree & seive the tomatoes, then measure 2 cups.
Add to the pepper-vinegar mixture.
6. Mix in the sugar, raisins, garlic, salt, allspice, & chilli.
7. Cover slightly with a lid & cook over low heat until thick, stirring occasionally.
8. Let relish cool and put into clean jars, then store in refrigerator.
-OR, if making larger quantity, eg x 3, preserve using overflow method: using recycled jars & their lids, pour hot relish into hot sterilised jars, cover with hot sterilised screw-top lids.

Store in pantry for 12 months.
DELICIOUS served on fresh bread, in sandwiches and antipasta platters, or added to cooking.

Hi Freda

Thank you so much for the recipe, it sounds wonderful I will certainly be giving it a go.

Jalapeño Relish

2 Quarts jalapeños *
8 large Green Capsicums
1 C Cider vinegar
1/4 C Pickling Salt **
1/2 head Garlic
1/2 C Fresh Dill Weed OR 1/4 C Dried †
***ATTENTION*** They are not kidding when they say wear gloves when you seed the jalapeños, I made this once without gloves and about half way through the process I was in tears with my hands submerged in yogurt, the only dairy product I had available at the time.
Chop all the peppers and capsicums or I just put them through the food processor in batches and chop them that way, same goes for the garlic.  Make sure you do not make a paste you just want a rough chop.  Then ass all the ingredients into a pot and cook until desired consistency, ladle into hot jars and steam process or water bath process for 10 min, cool and wait for the pop, pop, pop of the jar lids, store on shelf until needed.

* I seed half of them and leave the rest whole if you prefer less heat seed them all
** If you cannot find pickling salt in the spice isle, use Kosher add about 1 extra table spoon
†  Dried works great as fresh dill weed is hard to find unless you grow your own



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