Capsicum and porter relish

MAKES ABOUT 250 ML (9 FL OZ/1 CUP)

2 red capsicums (peppers)

olive oil

1 red onion, roughly chopped

2 long red chillies, roughly chopped

5 garlic cloves, roughly chopped

2 tomatoes, roughly chopped

½ x 330 ml (11¼ fl oz) bottle James Squire Porter

2–3 tablespoons Worcestershire sauce

To prepare the capsicum, slice the sides from the core so you have four flat sides from each capsicum and place them, skin side up, under a hot grill (broiler). Let them blister and burn until blackened and then place them in a plastic bag to sweat for 5 minutes. Peel the skins off and roughly chop the flesh.

Heat a frying pan over medium–high heat then add some olive oil. When the oil is hot add the onion, chilli and garlic to the pan and fry for 5–8 minutes, stirring often so the mixture doesn’t burn. Add the tomato and cook for several minutes, then season with the salt and the pepper. Toss in the capsicum and give it all a good mix through and cook for a further 2–3 minutes. Pour in thebeer and the Worcestershire and cook the liquid down for another 5 minutes. The more you cook out the liquid from the beer and Worcestershire the firmer the relish will be. Taste for seasoning then pour the mixture into a blender and pulse. You can either leave it chunky or blend it to a smooth paste.

This relish is good with everything — sausages, steak, burgers, polenta and chips or even spread on sourdough with chicken for a tasty sandwich. I probably wouldn’t put it on my ice cream …