Ingredients

• Apples
• Large white onion
• Paprika
• Cider vinegar
• Tomato puree
• 4 small (2 large) bell peppers
• Fresh chillies
• Couple cloves of garlic
• Tin of chopped tomatoes

Method

1. Dice the apple and onion
   I've lost the notes for how many apples I used, but that's probably about a kilo or so.
2. Cook down for 20 minutes
3. Roast peppers and garlic
   In a separate container, roast the peppers for about 15/20 minutes at a medium heat. Don't bother taking the skins off the peppers, nor deseeding the chillies.
4. Add the paprika
   After another 10 minutes, add the paprika, vinegar and puree, and cook them off.
5. Add a tin of chopped tomatoes
6. Blitz the pot
7. Add the peppers to the sauce
   And blitz it again.
8. Strain the lumps out
9. Made 1800ml of sauce
10. Reduce
    Simmer about 20 minutes, or until the sauce reaches the consistency you want.
11. Bottle the sauce
    Plus another two jars not pictured.