800g (28 oz) large red chillies, deseeded and roughly chopped*
240g (8 oz) garlic cloves, peeled
4 red capsicum (bell peppers), deseeded and cut into small hunks
1.5L (50 fl oz) white vinegar
4 tbsp sea salt
6 tbsp sugar
Place the chillies, garlic, capsicum, vinegar and salt into a large pot over high heat. Bring to a simmer and cook for 15-20 minutes or until the garlic is soft.
Strain the mixture, reserving the cooking liquid and the vegetables.
Place the vegetables into a food processor and blend to a smooth paste. Pour the chilli paste into a saucepan. Add 2 cups of the cooking liquid and 4 tablespoons of the sugar. Simmer for 5 minutes. Taste and adjust with more vinegar and/or sugar as desired.
Simmer for another 5 minutes. Then pour into sterilised jars and store in the fridge for up to 6 months.
– You could use cayenne, fresno, serrano or jalepeno chillies, whichever you prefer and can find at your grocer or supermarket