Step 1

Wash and remove stems from peppers. Chop roughly into small pieces (Kitchen scissors work great for slender peppers). Keep or remove seeds and white ribs depending on how much heat you want. The more you leave in, the hotter your sauce will be.

Step 2

Combine peppers, garlic and onion with water in pot and simmer for 20 minutes until peppers are soft and water is almost all gone. Remove from heat and let cool for 15 minutes.

Step 3

Add vinegar to mix and puree - either with immersion blender or blender.

Step 4

Taste and add more salt if needed. If you prefer a little sweetness, add honey.

Step 5

Strain out seeds using fine sieve or cheesecloth.

Step 6

If mixture is too thick add more vinegar to desired texture and taste.

Step 7

Pour into sterilized jars or bottles (pint/2cup/500ml). (Wash then boil in water for 10 minutes.)

Step 8

Seal with lid and keep refrigerated for up to 6 months. Flavour will be best after letting it age for at least 2 weeks.

Step 9

Makes about 2 cups or 100 teaspoon sized servings!