- 1.5kg (about 18) large green peppers
- 3 tablespoons salt
- 2 ½ cups sugar
- 3 cups water
- 1 bottle Wild’s Ezy-Sauce
Deseed peppers and chop finely. Place in a non-metallic bowl. Sprinkle with salt, cover and stand for 12 hours.
Rinse peppers with cold water and drain thoroughly through a sieve. Add sugar, water, Wild’s Ezy-Sauce and peppers to a saucepan. Boil gently for approximately 1 hour, or until mixture has reduced to a thick consistency and peppers become transparent. Using a small jug or ladle, fill into sterilised jars and cover loosely. Allow to cool before sealing.
Makes approx 750mls.