Garlic Pickle

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Ingredients

Serves 8

2 large green peppers
2 large onion finely chopped
60 whole cloves garlic, crushed
2 green chillies finely chopped
1 teaspoon garam Massalla
2 tablespoons red wine vinegar
15 tablespoons olive oil
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Method

Remove the pepper skins by blanching in boiling water for about 30 seconds, de-seed them and chop into small pieces, removing as much of the white flesh as possible. Heat the oil in a large frying pan to a medium heat and stir fry the onion for until golden, add the pepper and stir fry for a further 2 minutes add the rest of the ingredients and simmer gently for 20 minutes. Do not skim off any oil. Pour the contents into an air tight jar and store in the fridge for up to two weeks.

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