red pepper, chorizo and chilli pickle

Serves: 4

Ingredients:
2 red peppers olive oil, for drizzling
1-2 tablespoons avocado or cooking oil
1 red onion, peeled and chopped
1 red chilli, seeded and chopped
100g chorizo, cut into cubes
½ teaspoon paprika 2 garlic cloves, coarsely chopped
¼ cup brown sugar
50ml apple cider or white wine vinegar
a pinch of salt

Method:
preheat the oven to 200°c.
place peppers on a baking tray, drizzle with a little olive oil and roast until just starting to char, about 30 minutes. remove from oven, place in a bowl and cover with plastic wrap.
heat the oil in a large heavy-based pan over medium heat. add the onion, chilli, chorizo and spices, and cook until the onions have softened, about 5 minutes. add the remaining ingredients except the peppers. remove from heat and set aside.
remove the skin, seeds and core of the peppers, and cut roughly into 2cm squares. add to the remaining ingredients, spoon into sterilised glass jars and allow to cool before sealing.