Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth.
Pour the pur?e into a stainless steel saucepan, add the sugar and vinegar, then bring to the boil, stirring from time to time. Reduce the heat and simmer for 40-60 mins until thick, stirring regularly, especially in the latter stages of cooking.
Pour into large, warm sterilized jars then cool. This will keep for up to 2 weeks in the fridge.
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|Serving Size: 1 pint (1817g)|
|Recipe Makes: 0.5|
|Calories from Fat: 25 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 187.6mg||6 %|
|Potassium 3965.1mg||104 %|
|Total Carbohydrate 288.9g||85 %|
|Dietary Fiber 16.1g||65 %|
|Sugars, other 272.8g|
|Protein 16.7g||24 %|
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Calories per serving: 1193
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