Instructions:

Remove the tops from both the chillies and place in a blender with the onion and blend until very finely chopped.

 

Heat the oil in a small heavy based frying pan until hot.  Add a couple of sprays of the rapeseed oil and add the onion and chilli mixture to the pan and cook for 2-3 minutes until softened – stirring all the time.

 

Add the balsamic vinegar to the pan and cook for a further minute.

 

Add the sugar, stir until fully mixed in.  Cook until mixture starts to boil, turn the heat down slightly to control the boiling, cook for a further 5 mins, then add the salt and a little black pepper.

 

Gently pour in the chopped tomatoes and stir.  Bring back to the boil then reduce the heat to achieve a simmer.  Cook for a further 30 minutes or until the excess liquid has been absorbed and a thick consistency has been achieved

 

Allow to cool completely then store in the fridge in an airtight container – this will keep for 7 days.

 

This is great with a burger, in a cheese sandwich, as a pizza topping, a quick pasta sauce (thin it down with a tiny amount of hot water) and so much more!