Slightly spicy, slightly sweet and slightly tangy – this relish goes perfectly with mature cheese or with grilled anything.
1.5kg tomatoes, chopped
2 sml red onions. quartered and finely sliced
100g raw sugar
1/2 cup freshly squeezed lime juice
1 tbsp chili flakes
1 tsp sea salt
1 tsp freshly ground black pepper
1 tablespoon balsamic vinegar
Combine everything except balsamic vinegar in a large, heavy based saucepan. Bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until thick – about an hour and a half to two hours. The cooking time depends on the juice content of the tomatoes and the heat you are cooking it on. Add the balsamic vinegar (more or less to taste) for the last few minutes of cooking.
Makes about 1 litre (I packed it into 4 x 230ml jars and had a little bit left over).