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How to make Hot chilli sauce

Yield = 2
Prep time: 0:20
Cook time: 0:12
Total time: 0:32

Ingredients

  • 250g red birdseye chillies, roughly chopped
  • 1/2 x 400g can diced tomatoes
  • 1/4 cup white sugar
  • 1/4 cup white wine vinegar

Method

  • Step 1 Combine chilli, tomatoes, sugar and vinegar in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 7 minutes or until sauce thickens slightly. Remove from heat. Stand for 5 minutes.
  • Step 2 Process mixture, in batches, until smooth. Pour into hot sterilised jars. Secure lids. Refrigerate for up to 3 weeks.