- Blend
the chilies, peppers, garlic, shallot and tomatoes in a food
processor until smooth. Pour the puree into a stainless
saucepan, add the sugar and vinegar, then bring to the boil,
stirring from time to time. Reduce the beat and simmer for
40-60 minutes until thick, stirring regularly, especially in
the latter stages of cooking.
- Pour
into large, warm sterilized jars then cool. This will keep
for up to 2 weeks in the fridge, per tbsp 31 kilocalories,
protein 1gms, carbohydrates 8gms, fat none, saturated fat
none, fibre 1g, added sugar 6gms, salt 0.18gms.
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