**Sweet Chilli Sauce**

• 1 cup sugar
• 1 cup vinegar
• 1 large red capsicum
• 5-6 red chillies

Wear disposable gloves to chop the chillies finely.  Do not touch your face during this procedure.  Wash the chopping board and knife carefully when finished before disposing of the gloves.  Turn the gloves inside out as you remove them.

Dice the capsicum finely and retain most of the seeds.

Place the sugar and vinegar in a saucepan and cook on a low heat, stirring until the sugar has dissolved.  Add the capsicum and chilli, and stir to combine.

Cook over a medium heat for 25-30 minutes or until thick.

Pour into a sterilised bottle and seal.
 

This makes only one jar.  Lots of effort to go to for one jar.  It never really went thick in that time when I made it so I think I cooked it for longer.  Don’t boil it down too much though cos it turns to hard jam.  The capsicum seeds look good in the jar but if you don’t want them you can leave them out.  The capsicum stays the size you cut it so you want it to be very small pieces.  Clears the head with all the chilli smell.