250g onions (I used brown onions)
60g ginger skin removed (I used 1 whole piece)
1 large bulb garlic
500g chilli (weighed after tops removed) (I used chillies out of our garden and bought the rest)
I collected a pile of chillies from Grumpy’s chilli plants and a large handful of basil from my herb garden and bought the rest of the ingredients to make my chilli sauce. We tend to use a spoonful of the chilli sauce in most meals that we make, and boy does it give the meal a kick
Put basil, onions, ginger, garlic, chilli and tomatoes in TMX bowl.
Chop on speed 7 for 10 seconds.
Cook for 3 ½ minutes on 100°C
Add sugar, salt and vinegar.
Cook for 45 minutes on Varoma temperature, speed 1.
Put rice basket on top to prevent spitting everywhere
Halfway though cooking time, scrape down TMX lid and put liquid back in bowl
Sterilise your jars while the sauce is cooking
Pour into sterilised jars