Hot chilli sauce
Chilli’s have been growing like crazy in gardens recently, so why not use them all up in an easy chilli sauce which is a perfect condiment to any meal! (if you like chilli that is)
250g red birdseye chillies, roughly chopped
1/2 x 400g can diced tomatoes
1/4 cup white sugar
1/4 cup white wine vinegar
Combine chilli, tomatoes, sugar and vinegar in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 7 minutes or until sauce thickens slightly. Remove from heat. Stand for 5 minutes.
Process mixture, in batches, until smooth. Pour into hot sterilised jars. Secure lids. Refrigerate for up to 3 weeks.