CAPSICUM RELISH

Makes about 6 x 300ml jars.  Recipe can be doubled to make more.

100 ml extra virgin olive oil
600gms white onions
2kg red capsicums
1kg ripe tomatoes
2 cloves garlic
50 gms freshly grated ginger
200gms currants
2 tspns ground allspice (pimento)
500ml white wine vinegar
400gms castor sugar
2 birdseye chillies, seeded and finely sliced

Cut the peppers in half and remove the seeds and white membranes.  Cut each half into 4 pieces lengthwise and then slice.   Halve and slice the onions finely.  Skin and deseed the tomatoes and then dice.
 
Heat the oil in a large saucepan, add the onions and peppers and simmer, covered, for 15 minutes.
 
Add the tomatoes, garlic, chilli, ground pimento, grated ginger and currants.  Bring to the boil and add the sugar and vinegar.  Bring to the boil again then simmer gently for about 1 1/4 hours to reduce, or until it reaches the desired consistency.
 
Bottle in hot sterilized jars.