Ingredients:-
Vegetables                              Sugar & Spices
8 Fresh Hot Red Chili Pepers                  2 Teaspoons of Sea Salt
1 Large Shallot Minced                  ¼ Pint of Red wine Vinegar
4 Cloves of Garlic                        1 oz of Ground Ginger
1 Tin of Plumb Tomatoes                  2 Teaspoons of Tomato Ketchup
1 Bay Leaf                              ¼ Cup of Brown Sugar
                             1 Teaspoon of Thai Fish Sauce
Method:-

De Seed the Chilies and chop finely or Mince, Mince the large Shallot and the 4 cloves of Garlic
place in a saucepan with small amount of olive oil and fry till the onoins have gone a golden colour, then add the tin of Tomatoes (if theyare whole then chop them finely before adding to the saucepan)

Bring to the boil, then turn down the heat and simmer for 45 minutes stirring occasionally to avoid burning or sticking as the mix gets thicker.

Once the mixture has reached bubbling cauldron thickness the sauce is ready to bottle

Bottle in sterilized jars and keep for 6 weeks to mature before eating