- 4-6 skinned peppers
- 100g/3½oz chillies
- 1 tomato, seeds removed, chopped
- 5 garlic cloves
- small knob fresh root ginger
- 450g/1lb sugar
- 350ml/12fl oz white wine vinegar
- 2 tsp salt
- pinch black pepper
- 1 tbsp balsamic vinegar
- Blend the peppers, chilli, tomato, garlic and ginger in a blender or food processor.
- Add the remaining ingredients to a saucepan and tip in the chilli mixture. Bring to a rolling boil and cook until the sauce thickens â about 15-20 minutes.
- Pour into sterilised jars.