(Thanks to the Greenliving forum for this one)

6 red capsicum’s peeled and seeded and any membrane removed**
6 long red chilli’s seeds in or out depends on preference (you can also use green chillis if you don’t like it too hot)
6 garlic cloves
1 litre of white vinegar
large jar or tin of apples (or dice up about a kilo of apples)
place all of these in a food processor or blender and mince finely

Place in heavy saucepan
Bring to boil and cook for 30 minutes
Add 1.5kg sugar and simmer approx 45 minutes until right consistency
Bottle in warm sterilised bottles.

If you then hot water process this for about 10 minutes it will last about 2 years on the shelf.

I keep the sauce fairly thin. I use it mostly for stir fries and when I need it I use about 4 tablespoons of the sauce, a good desertspoon of cornflour, then top up to a cup of water, mix it well, then I pop this in the stir fry. It thickens beautifully as it cooks.

This is not a very hot sauce – I use a mixture of green and red chillis and I don’t use the seeds.

**Capsicums are bell peppers in America.