Hot Chilli Sauce

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Hot Chilli Sauce

 

 

250 g (9 oz) red birdseye chillies, roughly chopped

1/2 a 400 g (14 oz) can diced tomatoes

1/4 cup white sugar

1/4 cup white wine vinegar

 

 

1. 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.

 

2. Process mixture, in batches, until smooth. Pour into hot sterilised

jars. Secure lids. Refrigerate for up to 3 weeks.

 

 

Makes 2 cups.