This chunky colourful relish will spice up grilled or barbecued meats and seafood.

Ingredients

• 4 large red peppers, quartered and desseded
• 2 apples, cored and diced
• 2 onions, peeled and diced
• 3 tomatoes, chopped
• 1½ cups raisins
• 2-3 teaspoon harissa spice mix
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• ¼ cup water
• 2½ cups white wine or cider vinegar

Method

1. Preheat the fan grill to 200ºC. Line a baking tray with foil.
2. Place the red peppers skin side up on the prepared tray and fan grill for 6-8 minutes until the skins begin to blacken. Remove from the oven and place a clean tea towel over the roasted peppers.
3. When they are cooled enough to handle, remove the charred skins and dice the flesh.
4. In a large saucepan, put the diced red pepper, apple, onion, tomato, raisins, harissa spice mix, black pepper, salt and water. Simmer for 20 minutes. Add the vinegar and simmer, uncovered for 1-1½ hours until thick.
5. Pour the reslish into hot, sterilised jars and seal.