INGREDIENTS (Makes about 2 cups)
20oz / 570g chili peppers – topped & thinly sliced
2 large onions – thinly sliced
6 cloves garlic – thinly sliced
1½ teaspoons salt
1½ teaspoons ground black pepper
2 tablespoons vegetable oil
4 cups water
2 cups vinegar – cider or white distilled
Add the chilies, garlic, onions, salt, black pepper & oil into a saucepan over high heat. Saute for 5 minutes.
Add water & cook uncovered until the chiles are soft & most of the liquid has gone. Cool to room temperature.
Blend mixture in a processor until smooth. Add vinegar to processor & blend some more.
Pass mixture through a sieve & place in sterilized jars. Leave for 2 weeks in fridge before using. Keeps for 6 months.
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