We have a nice little glut of patio tomatoes right now - tomatoes that are virtually seedless - perfect for my chilli sauce recipe. I haven't grown chillies this year as I have plenty dried and in the freezer.
Unlike Neil I'm not sure of the variety - I'm pretty sure last year I grew Cayenne as I wanted to dry them and grind them for cayenne pepper. I also froze quite a few.
Today I simmered 400 grams of chopped tomatoes, 10 red chillies, apple cider vinegar, 150 grams of caster sugar and a tsp of salt for around 2 hours. I used the stick blender to make the mixture nice and smooth. I gave SH a teaspoon to taste test (he is the chilli/heat connoiseur) and he demanded more heat. I added a good heaped tablespoon of the dried cayenne flakes and simmered for another 30 minutes.
Voila! Two bottles of delicious and beautifully orange chilli sauce deemed suitably hot by the SH. As soon as we have more tomatoes ready I'll be making another batch.
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