Step 1

1.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.

Step 2

2.Strain the mixture, reserving the cooking liquid and the vegetables.

Step 3

3.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.

Step 4

4.Simmer for another 5 minutes. Then pour into sterilised jars and store in the fridge for up to 6 months.

Step 5

Notes: – You could use cayenne, fresno, serrano or jalepeno chillies, whichever you prefer and can find at your grocer or supermarket