500g long fresh red chilies, stems trimmed
750ml (3 cups) white vinegar
645g (3 cups) caster sugar
Halve 100g of the chilies and place in the bowl of a food processor. Halve and deseed the remaining chilies.
Coarsely chop and place in the food processor. Add 250ml white vinegar. Process until finely chopped.
Place the chili mixture, remaining vinegar and caster sugar in a large saucepan over a low heat.
Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to high and bring to the boil.
Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens.
Pour into sterilised airtight bottles and seal.
Recipe adapted from: Good Food