- 500g fresh red chillies
- 3 cloves of garlic - peeled
- 750ml white vinegar
- 645g caster sugar
Halve 100g of the chillies and place them in a food processor and blitz. Halve and deseed the remaining chillies. Place these also in the food processor, with the garlic and 250ml of white vinegar. Process until finely chopped, but you can still see pieces of chilli and garlic.
Place the chilli mixture, remaining vinegar and caster sugar in a large saucepan over a low heat. Cook, stirring continuously for 5 minutes until the sugar dissolves.
Increase the heat and bring to the boil. Reduce the heat to a simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens.
Pour into sterilised airtight bottles and seal.