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2 red peppers, deseeded and chopped
3 red chillies, roughly chopped
2cm fresh root ginger, roughly chopped
2 garlic cloves
½ x 395g can cherry tomatoes
175g golden caster sugar
60ml red wine vinegar
1. Blitz the peppers, chillies, ginger and garlic in a food processor until smooth. Bring to the boil in a saucepan with the remaining ingredients.
2. Skim, season, then cover and simmer gently for 1 hour, until jammy, stirring regularly. Allow to cool.
Typical values per serving:
This recipe was first published in July 2011.