225g chilli peppers (I used small green Thai/finger chillies but any would work - you can de-seed them if you want but I did not as wanted the extra heat)
400g red/bell pepper - cleaned, deseeded and roughly chopped
600g onion - chopped
400g tin chopped tomatoes
750ml white/red wine vinegar (cider vinegar is also good)
1 head garlic - cloves peeled
1 tbs sea salt
preparation time: 20 minutes
cooking time: 45-60 minutes (depending on pan size/heat)
Step 1: Prepare your veg
- clean your peppers and chillies well and destalk the chillies - you may want to wear rubber gloves while doing this to protect your hands - and remember don't touch any sensitive body parts after handling chillies!!!!!!
- add the cleaned and prepared chillies, peppers, onions, garlic and ginger to a large pan with the vinegar and salt and blend with a hand blender (or in an electric blender before putting in the pan if you don't have one) until well mixed together - keep your eyes out of the way as any splashes would be very painful!
Step 2: Boil the jam
- add the sugar, stir with a wooden spoon and bring to a rolling boil for about 45-60 minutes until thickened and the wooden spoon leaves a trail when stirred in the bottom on the pan
- skim off any 'scum' that rises to the surface