2lbhot red Locoto chillior other thick fleshed chillies - halved and deseeded
2sweet red peppers
8ozshallotspeeled and quartered
8clovesgarliclarge - peeled and quartered
1large cooking appleunnamed Cornish variety - peeled, cored and and cut into pieces
½ptwater
3bay leaves
8sprigsfresh thyme
½ptred wine vinegar+ 1 tbsp
1tspsea salt
2tsparrowroot
Instructions
Skin the red peppers by grilling them until the skins are black and blistered then put them in a plastic bag for 5 mins before removing the skins - it's still messy but a lot easier to skin this way.
Put the chillies, red peppers, shallots, garlic, apple, water, bay leaves and thyme into a large saucepan.
Bring to the boil and simmer for ½ an hour.
Add all but the tbsp of red wine vinegar and salt.
Simmer for about another ½ hour.
Remove bay leaves and thyme.
Purée mixture using a hand-held blender.
Mix the arrowroot with the reserved tbsp of red wine vinegar until blended.
Stir this into the chilli mixture along with the salt and simmer for a further 3 mins until sauce has thickened slightly and is the consistency of tomato ketchup.
Heat process by placing bottles into a large saucepan filled with enough water so that bottles are ¾ covered. Bring water up to boiling point and simmer for 20 mins.
Notes
Makes 8 x 150 ml bottles.Stored in a cool dark place, this should last for at least a year, but keep in fridge once opened.Please note: calories and other nutritional information are per bottle. They're approximate and will depend on serving size and exact ingredients used.