CHILLI AND TOMATO SAUCE

Ready in 20 minutes.

1 cup Bird’s eye red chilies, roughly chopped
200 g diced tomatoes (canned is fine)
¼ cup white sugar
¼ cup white vinegar
salt to taste

Combine the chilli’s, tomatoes, sugar, vinegar and salt in a saucepan and bring to boil.
Reduce the heat to medium and simmer for 7 minutes, stirring occasional until the sauce thickens.
Remove the saucepan from the heat and let it stand for 5 minutes.
Pour the chilli sauce into sterilized jars, seal the jars and refrigerate for up to 3 weeks.

Recipe tested and photos: Manda Swanepoel Harmse