Creole Salsa

3 tbs oil
1 onion, finely chopped
1 red pepper, finely chopped
8 Schwartz Chillies Birds Eye
1 tbs Schwartz Cajun Grill & Sizzle Seasoning
2 tsp Schwartz Minced Garlic
1/2 tsp Schwartz Thyme
1 tbs red wine vinegar
1 tsp Worcestershire sauce
400 g (14 oz) tin chopped tomatoes
1 tbs honey

Heat the oil in a large saucepan. Add the onion and red pepper. Cover and cook for 3-4 minutes until softened. Add the Birds Eye Chillies, Cajun Seasoning, Garlic and Thyme. Cook for 1-2 minutes. Stir in the remaining ingredients. Cover and simmer for 10 minutes.

Remove the lid and cook for a further 5 minutes. Serve with chops, chicken, fish, sausages or burgers, or use as a dip.

Makes 6 servings.