This sauce is hot, hot, hot but oh so delicious. For a more mild version use larger chillies or green chillies.
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Makes: 1 Jar
Ingredients
250g red birdseye chillis
1 400 gram can diced tomatoes
1/4 cup white sugar
1/4 cup white vinegar

Chillis from my garden.
Method
Combine whole chillis,diced tomatoes, sugar and vinegar in a saucepan over high heat.
Bring sauce to the boil whilst stirring.
Once it has boiled reduce heat to medium and simmer for 7 minutes or until sauce thickens slightly.
Remove from heat. Stand for 5 minutes.
Blend using either a blender or Bamix.
Return to the pot and heat again.
Remove jars from the oven (for sterilisation) and pour the mixture straight in.

Enjoy your homemade chilli sauce.
NOTES:
Once reopened this sauce lasts about 3 weeks in the fridge.
For a milder version scrape out the chilli seeds.
Enjoy in stir-fry's, with spring rolls or add to pasta sauce.
Categories
#Chilli
#Hot
#Sauce
#Asian
#Spicy
#Vegan
#Vegetarian