I have quite a few capsicums growing and my DH just planted out a yellow and another red one so I've been searching for my favourite pepper relish recipe. I thought some of you might enjoy it too, especially if your bushes are prolific. 12 red capsicums 12 green capsicums 12 onions 2 hot chillies 2 cups good vinegar 2 cups sugar 3 tablespoons salt 1 teaspoon mustard seeds Wash, cut in half and deseed the caps and chillies and lay them on a baking sheet with a drizzle of oil. Place in a hot oven for about 30 minutes. Take from oven, let cool for a while and remove the skins. Peel the onions and chop. Add the onions to a slow frying pan with a touch of oil and let them slowly caramelise. Chop the caps and chillies into small pieces and add the onions to a saucepan. Add the vinegar, sugar, salt and mustard seeds. Bring to the boil and then simmer for 15 minutes. When it's cooled slightly, pour into sterilized jars and seal. It's delicious in a salad or on fish or meat.