A thick, sticky preserve of roasted peppers, chillies and garlic with vinegar and sugar, spreadable and shelf-stable.
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| prepSterilise 4 small jars and lids. | ||||
| 8 red peppers, deseeded and roughly chopped | Process peppers, chillies, ginger & garlic | Bring to boil, skim, simmer 50 min | Simmer 10–15 min more, stir frequently | Cool slightly, transfer to jars, cool completely |
| 10 red chillies, roughly chopped | ||||
| 1 finger-sized piece fresh root ginger, peeled and roughly chopped | ||||
| 8 garlic cloves, peeled | ||||
| 400 g canned cherry tomatoes | ||||
| 750 g 10 oz golden caster sugar | ||||
| 250 ml red wine vinegar | ||||
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