Ingredients:
Fresh Chilies seeded 2
Red peppers 2 seeded and roughly chopped
Garlic cloves 2 (crushed)
Shallot 1 (roughly chopped)
Tomatoes 400 gms (chopped with juice)
Sugar 100 gms (dark muscovite)
Vinegar 3 tbsp
Method:
* 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 kilo calories,protein 1gms,carbohydrates 8gms,fat none,saturated fat none,fiber 1g, added sugar 6gms, salt 0.18gms.
