Makes approximately 570ml / 1 pint
Ingredients
200g Red Jalapeno chillies (roughly chopped)
50g Apache chillies (roughly chopped)
2 Roma tomatoes (roughly chopped)
3 shallots (roughly chopped)
1 teaspoon salt
3 tablespoons Demerara sugar
150ml white wine vinegar
100ml water
Method
Add all the ingredients to the pan, and bring to the boil.
Simmer for around 15 minutes, then use a stick-blender to get a smooth mixture.
Return to the heat, and boil for around 10 minutes until the desired thickness is achieved.
Pass through a sieve to remove bits of skin and seeds.
Pour into warm glass bottles and seal, or can as desired.
Add labels and store in a cool dark place for up to 12 months.
