2.5 kg tomatoes (blanched, peeled and grossly chopped and drained)
\n2 large onions, diced
\n2 green peppers, diced
\n2 red peppers, diced
\n1 yellow pepper, diced
\n6 hot peppers, chopped (I use jalapeno, but you can use finger chilies for a bit more oomph! Remove the pepper seeds to tone down the heat)
\n1\/2 cup white vinegar
\n1\/3 cup white sugar
\n2 tbsp salt
\nzest and juice of 2 limes
\nlarge clump of fresh coriander leaves.<\/p>\n
Mix everything except the lime and coriander. Bring to a boil while stirring. Cook uncovered for 15-20 minutes, until thickened. Add lime juice and coriander. Cook for another 5 minutes.<\/p>\n
Put in sterilized pots. Store forever in a cool dry place.<\/p>\n
To sterilize pots (I use jam jars, but mason jars work just as well), wash in warm soapy water, rinse with very hot water, place upside down on a baking tin and leave in a medium oven for 15 minutes. Boil lids. Fill while warm and cover promptly. Tighten lid and Bob's your uncle.<\/p>\n","protected":false},"excerpt":{"rendered":"
2.5 kg tomatoes (blanched, peeled and grossly chopped and drained) 2 large onions, diced 2 green peppers, diced 2 red peppers, diced 1 yellow pepper, diced 6 hot peppers, chopped (I use jalapeno, but you can use finger chilies for a bit more oomph! Remove the pepper seeds to tone down the heat) 1\/2 cup…<\/p>\n