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Scotch Bonnet & Tomato Relish

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INGREDIENTS:
600g fresh ripe tomatoes;
600g red (bell) pepper;
1 red onion;
400g courgettes (zucchini);
1 teaspoon salt or to taste;
1 large scotch bonnet pepper;
200g soft brown or white sugar;
225ml white vinegar;
225ml lime juice;
1 heaped teaspoon ground allspice;
1 heaped teaspoon of paprika (plain or smoked)

Method:
1. De-seed the peppers and tomatoes, then finely chop all of the ingredients. It’s much easier to do this in a food processor but if doing by hand, chop very finely.
2. Place all the ingredients into a sturdy pan, bring to the boil, then simmer for 10-15 minutes or until the sauce has reduced and thickened (up to 20 minutes). It will further thicken slightly as it cools.
3. Store in a sterilised jar. It keeps for at least a month in the fridge. You can use it straight away even when warm but improves with age!