Spicy tomato sauce

• fresh red chillies↗2small

  seeded

• red peppers↗2

  seeded and roughly chopped

• garlic cloves↗2

  crushed

• shallot↗1

  roughly chopped

• chopped tomato400g can g

  with juice

• dark muscovado sugar↗100g g
• sherry vinegar↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth.

2. 2

   Pour the purée into a stainless steel saucepan, add the sugar and vinegar, then bring to the boil, stirring from time to time. Reduce the heat and simmer for 40-60 mins until thick, stirring regularly, especially in the latter stages of cooking.

3. 3

   Pour into large, warm sterilized jars then cool. This will keep for up to 2 weeks in the fridge.