The sweet and spicy flavours of this tomato and chilli relish will uplift your senses. Perfect to add to a burger straight off the barbecue.
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Add tomato, sriracha or chilli sauce, vinegar and sugar and bring to the boil. Reduce heat to medium-low. Stir in the currants. Season. Simmer, stirring, for 40-45 mins or until relish reduces and thickens. Stir in the basil.
Meanwhile, to sterilise preserving jars, place jars and lids in a large saucepan and cover with cold water. Bring to the boil over medium heat. Cover and reduce to low. Boil gently for 10 mins to kill any bacteria. Use tongs to carefully remove jars and lids and place, upside-down, on a clean tea towel.
Ladle relish into sterilised jars. Seal and set aside to cool.
COOK. STORE. SAVE.
From mild to hot, adjust the chilli and sriracha quantities to suit your taste.