1lb/ 450 g ripe strawberrieshulled and sliced (see notes)
1 1/2tbspchilli flakes/crushed red pepperonly add 1 tbsp if you have a relatively low tolerance to heat - this is a spicy relish with chilli flakes as the co-star, I used 1 tbsp crushed chilli flakes and 1/2 tbsp Aleppo chilli
5oz/ 145 g sugar
1/4cupred wine vinegar
Extra water to thin out the sauceif needed
Slice the strawberries (or chop if you like a smoother, sauce-like relish).
Add the strawberries and all the ingredients (except water) into a saucepan and mix well.
Bring to a boil and then simmer on low-medium heat for about 40 minutes, until the relish thickens.
Stir the relish from time to time to prevent it from sticking to the bottom of the pan.
If you like a thick relish, keep it as is. If you prefer a pourable sauce-like consistency, add a few tablespoons of water to thin out the relish.
Store in an airtight jar, or a sterilized glass jar. It should stay fresh for about a week in a normal jar, but longer in a sterilized jar.
NOTE - chop the strawberries instead for a smoother, sauce-like spicy strawberry chilli relish.