Ingredients
Method
1.Remove green stems from chillies, chop chillies coarsely with their seeds. Process chilli until finely chopped.
2.Combine vinegar, water, sugar and salt in large saucepan. Stir over low heat, without boiling, until sugar dissolves. Add chilli, boil, uncovered, 20 minutes.
3.Add garlic; boil, uncovered, about 20 minutes or until mixture is reduced to 3 cups (750ml). The sauce will thicken on cooling. Stand sauce 10 minutes.
4.Pour hot sauce into hot sterilised bottles, seal immediately. Cool, refrigerate.
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Pappardelle with tomatoes, basil, ricotta and olives
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