Hot Chili Sauce - cooking recipe

Ingredients

1 medium onion
2 garlic cloves
2 teaspoons olive oil
2 teaspoons fresh ginger
1 teaspoon salt
1/4 cup hot chili pepper, chopped
1/4 cup vinegar
1/4 cup sugar
1/4 cup tomato paste
410 g canned tomatoes

Preparation

Chop all vegetables.
In a saucepan, stir fry onion in the oil, medium heat, until light brown.
Add garlic and cook a further 30 seconds.
Add all other ingredients.
Bring to boil.
Lower heat and simmer for 20 minutes, stirring now and then.
Leave to cool slightly.
Process with Bamix wand.
Pour into warm sterile jars or bottles.
NB: Use scissors to chop hot chillis and avoid touching the raw flesh. Any variety of red chilli can be used; some are milder than others. I usually use the small Thai hot chilli.