This recipe comes from Ema at De Tout Coeur, Limosin, France – home to relaxing retreats and delicious home cooking. Makes about 2-3 jam jars. You can scale the recipe.
1 pound green/red chilli peppers de-stemmed and roughly chopped (use any combination of green/red chillies you like)
1/2 pound garlic cloves peeled
2 oz ginger root peeled
1/2 cup white vinegar
1/4 cup sugar
1 tablespoon salt
Using a food blender or processor to blend all the ingredients together until they are a smooth paste.
Pour the blended ingredients into a saucepan, bring to the boil then reduce the heat to a low/medium. Simmer for about 10 minutes, until the chilli sauce is thickened and reduced in volume.
Take the cooked chilli sauce off the heat and pour carefully into clean, sterilized bottles or jars with a funnel. Seal with an airtight lid and leave to cool. The sauce is ready to use immediately. Once opened store in the fridge.