Base recipe was this one from Kitchen Mason but it has far too little chillies for our harvests to make use of. Below were some adjustments recorded from the first attempt.
- 1-2 red capsicums (use less if the chillies are particularly fleshy)
- 250g-ish? of chillies, deseeded (keep some with seeds for more heat)
- ginger juice
- 4 garlic cloves minced
- 200g (at most) tomato content
- 100g vinegar (red wine is original, but cider or a more potent rice vinegar)
- 200 sugar (light brown has been used as well as “normal”)
- Rather than chopped, I tend to slice the chillies into thin rounds
- Cook as per instructions
The first time (using purely our on veg meaning we omitted the ginger), the tomatoes used were blanched and deskinned and the pulp put through a sieve to remove seeds/fibrous bits. But nothing wrong with using any excess (homemade) passata we probably have on hand.