Ingredients Quantity

• 450g Fresh Jalapeno, Habanero or Cayenne peppers stems removed
• 6 Birdseye chilies
• 12 Garlic cloves pealed
• 60ml canola oil
• 250ml rice wine vinegar or brown malt vinegar
• 40g brown sugar
• 20g salt

Step Method

1. In a medium stainless steel pan, combine the fresh chilies, garlic and oil and cook over low heat until the ingredients soften about 15 minutes you dont want to brown or blacken the ingredients during this process.
2. Add the vinegar and simmer until the vinegar is reduced by half.