anders ousback's grilled pepper relish

the first time i had this was july 1st, 1999, 13 years ago. i was at simon johnson's pyrmont store for the vogue cookbook launch and need i tell you that it was delicious? it was served with a beautiful artisan sourdough baguette and the creamiest ripe brie.

8 large red capsicums, halved and seeded.
olive oil
3 teaspoons cracked peppercorns
3 teaspoons brown mustard seeds
3 teaspoons yellow mustard seeds
3 teaspoons coriander seeds
2 cloves garlic, peeled and crushed
2 knobs ginger, peeled and shredded
3 chillies, finely sliced
2 large onions, diced
2 large apples, peeled and diced
6 large tomatoes, peeled, seeded and chopped
4 bay leaves
4 tablespoons currants
4 tablespoons honey
200ml port
200ml white wine vinegar
sea salt to taste

preheat the oven to 200°C. place the capsicums, cut side down, on a baking tray lined with baking paper and bake for 30 minutes or until the skins start to blister. cool, slip off the skins and slice into long strips. set aside.

place a little olive oil into a heavy based saucepan and roast the peppercorns, mustard and corriander. add the garlic, ginger, chilli and onion and cook until the onions are translucent. add the apple and cook a further 10 minutes.

add the tomato, bay leaves, currants, honey, port, vinegar, salt and capsicums and simmer over low heat for 1 1/2-2 hours or until the mixture has thickened. remove from the stove and spoon the relish into warm sterilised jars. seal whilst hot and allow to cool. store in the refrigerator or a cool cupboard.