How to make paul's hot chilli sauce

Chop the chillies. It takes more than a few washes with soap and water, even after you have washed your hands tons of times if you rub your eye etc it WILL burn!! Please wear gloves :)

We used birds eye chillies and...

Scotch bonnet chillies. Available from most super markets. Sainsburys, Tesco and Waitrose all sell them.

You will need chopped tomatoes. We use the basics as it's only going to be purée base.

You need some good vinegar.

Also some caster sugar.

And a large onion, chopped. Place this with a little oil in a pan. You are now creating the base for your chillies.

Add the chopped chillies to the onions.

Simmer until they all get soft.This is where u may need masks as the steam is very very chilli potent. We discovered this after the people in the front room had sore eyes. Please keep any doors closed

Mix in your chopped tomatoes.

Add about a table spoon of vinegar. This helps in the breakdown.

Add a couple of table spoons of sugar to taste. You need at least two to contrast the tomato.

Add black pepper to taste, just adds a nice edge.

A glass of water add to the pan.

Some lemon or lime juice to taste.

We used limes.

We also added the insides without any seeds.

Stir.

After your mixture has cooled a little whizz it in the blender till it is smooth.

After your mixture has cooled a little whizz it in the blender till it is smooth.

Return to the pan and heat.

Next place your clean jars into a bowl.

Add boiling water.

Add the boiled chilli sauce.

Next add the lids and screw on tightly. Leave to cool. When the jar and mix cools it creates a pop seal on your jars. This re-breaks once opened. Unopened they are now preserved with an intact seal.