This recipe arose from an attempt to use up a plentiful crop of manzano chillis - dubbed "Gringo Killer" at the nursery where I bought them. They are shaped like either an apple or a tamarillo, depending on variety, red, orange or yellow when ripe, and about as fleshy as a jalopeno but a little more fiery. As you can see, it didn't make many inroads. All chillis provide much more in the way of a crop than most families will ever need. The sauce is delicious. The basic proportions of vinegar/sugar/salt/pepper are as for a chutney, with fewer tomatoes, and the added chillies to taste.]

For an excellent chilli site - an excellent all round site - and lots of chilli links, see this site

3 ripe Manzano chillis, chopped, with seeds removed
2 large onions, chopped
1 kg ripe, firm tomatoes, skinned
1.5 cups malt vinegar
1.5 cups soft brown sugar, packed in cup
1.5 teaspoons salt
1.5 teaspoons freshly ground black pepper
1 large apple, shredded
1/2 cup Thai fish sauce (optional)
3/4 cup sultanas.

1. Combine ingredients in a bowl and apply stick blender to roughly combine.
2. Place in stainless steel saucepan, bring to boil and simmer, stirring frequently, until it begins to thicken and blend once more, this time until it is relatively uniform in consistency.
3. Adjust sugar for sweetness and add an equal volume of vinegar. Adjust for salt. If necessary, add a little more chilli. (Blend it in.) Continue simmering until consistency seems right and vinegar is no longer the predominant smell in the kitchen - consistency will not change much when it is cold.
4. Allow to cool somewhat, and pour into sterilised screwtop bottles when still hot but able to be handled. This allows a small vacuum to form between the sauce and the lid. (I'm probably not giving away too much when I say that the bottles I generally use are 330ml Schweppes Tonic bottles.)

(Sterilising bottles consists of washing them in hot water and draining them as thoroughly as possible before placing about 6 of them at a time in the microwave for about 6 minutes on high. The caps get boiling water poured over them and left for a few minutes. [The bottles are rinsed thoroughly in hot water immediately before I begin my gin, and put away carefully with lids on until needed.])

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