Capsicum & Onion Relish

This relish is a bit of a combination of a recipe from the latest Super Food Ideas magazine and my favourite home-made Tomato Relish.  It is simply delicious and I think it's our new favourite relish.  Even better when you can get capsicums & onions on special at Charlie's!  It's perfect on sandwiches, burgers, pizzas, with eggs & toast, quiche...or anything else you can think of.  And how gorgeous does it look in these preserving jars from www.kitchenwaredirect.com.au?

Ingredients
2 teaspoons olive oil
1kg brown onions, sliced thinly
1kg red capsicum, chopped finely
1 teaspoon sea salt
1/2 cup white wine vinegar

1/2 cup balsamic vinegar
2/3 cup brown sugar
2 tablespoons whole grain mustard

1/3 cup sweet chilli sauce

Method
Heat olive oil in a large pot over medium-high heat. Add the onions and cook for a further minute, then add capsicums and cook, stirring, until softened.

Add the rest of the ingredients. Lower the heat and simmer uncovered for 1 hour, or until reduced to a thick, spreadable consistency.

Spoon into sterilised jars and seal. Once open, keep in the fridge for up to 6 months.