3 red chillies
3 green chillies
1 large clove of garlic, crushed
2 fresh tomatoes
1 tsp red wine vinegar
½ tsp sugar
½ tsp salt
1 cup (25cl) water
Roughly chop chillies removing stalks. (If you want a milder sauce remove some seeds and pith. I leave it all in, because, volcanic!)
Roughly chop tomatoes.
Add both to a pan.
Add rest of ingredients.
Bring to boil then simmer for about 30 minutes or until chillies are very tender.
Cool a little then blitz in a blender or with a stick blender.
It’s very hot, but delicious! Also delicious added to mayo for a milder creamy sauce for wraps etc.
Note: We have a poor showing of chillies in this area so I have to buy a bag of ‘mixed chillies’ that are supposedly medium heat (they’re not!). The variety is Serenade but just use similar plump chillies to the pic below.