Recipe instruction

• Preheat the oven to 400°F/200°C.
• Finely chop the red onions and sweat gently on a low heat in olive oil for 5 minutes.
• Peel the garlic and add it to the onions.
• Meanwhile, chop the bell peppers to 1-inch pieces. Add the bell peppers and tomatoes to a roasting dish, and rub with lemon juice, olive oil, and black pepper. Transfer to the oven and roast for 30 minutes.
• Once the onions and garlic have softened, chop and add the chilies, seeds and all. Mix well and continue to gently fry.
• Thoroughly wash your hands following handling raw chilies.
• Once the tomatoes and bell peppers have finished roasting, add them to the pan. Cook for at least 10 minutes, breaking them up with a masher or a hand blender as they simmer. Once broken up, mix in the sugar.
• Transfer the sauce to a blender and blend until smooth.
• Return to the pan and add the vinegar and juice of the limes.
• Cook through for a further 10 minutes, then leave to cool.
• Transfer to sterilized jars and keep refrigerated.
• Leave for at least two weeks before tasting.