My chilli plant has gone nuts with really hot chillies. So I made chilli sauce.
125g “firey red” chillies, roughly chopped
2 garlic cloves, crushed
1/4 red capsicum, roughly chopped
2 black russian tomatoes, roughly chopped
1/8 cup white vinegar
1 tbs sugar
Heat all ingredients in a saucepan on high until vinegar is boiling. Reduce to simmer and heat for 10 minutes, stirring occasionally. Transfer ingredients to a blender and blend until smooth. Place in sterilised jar. Consume within 3 months.
Note: I didn’t deseed the chillies so this sauce pretty much blows your head off which is just how the hubby likes it. For a “cooler” version, ditch some seeds. (and save some to plant later for more chillies).