Step 1

Chop the peppers, chillies (with seeds), ginger and garlic by hand or in a food processor until finely chopped.

Step 2

Transfer the peppers, chillies, ginger and garlic to a large saucepan and add the tin of cherry tomatoes, sugar and vinegar.

Step 3

Bring to the boil. Skim off any scum that comes to the surface, then turn the heat down and let it bubble gently for about 90 mins-1.5 hours, stirring occasionally. Stir more frequently during the last 20 mins or so and give the tomatoes a mush with a fork if they haven't broken down.

Step 4

The sauce should thicken during this time, but will still be pouring consistency (about the consistency of tinned tomato soup). It can be cooked for longer if it still looks very thin (but it will thicken more once cooled).

Step 5

Once the sauce has thickened, turn off the heat and leave to cool for 20 mins or so. Then carefully pour into sterilized jars, place lids on and leave to cool completely before storing (see notes on storage).