700g red capsicum flesh (bell peppers to the Septics)
700g ripe tomatoes (I used Roma)
200g red chillies (I used Serrano, and took the seeds and pith out of 50%
of them)
2 cloves of garlic
250ml red wine vinegar
800g Demerara sugar.


Chuck the capsicum, chillies, tomatoes and garlic into a food processor and
blend. Remove and place into a pot on a moderate heat and simmer for five
minutes stirring constantly so as not to 'catch' the bottom.

Add the vinegar and sugar and continue to simmer and stir until it reaches
a thick consistency.

Jar it up and away you go. Delicious on just about *anything!!


(Thanks to Gillian Hirst, spunk & Chef :-)