This is an old family favourite. When we had a glut of capsicums from the garden, this was the first thing we made. Kind of like a sweet and sour sauce. It was always great for dipping. Hand me the Jatz!! I’m sure it would be great with some cream cheese….hmmm
4 large capsicums (we used red and green or another colour just to make it look pretty)
2 tablespoons of salt
1 cup of white vinegar
2 cups of sugar
Leave for at least 2 hours.
Wash thoroughly and add 1 cup white vinegar and 2 cups of white sugar.
Cook 30 minutes or until jellied or thickened.
When cold place in a sealed container and use when required.