All Gold 950g tin of apricot jam, 10ml brown sugar, 20ml salt, three finely chopped onions, 2 teaspoons garlic, 30 green and red chillies, 2 green peppers finely chopped, a teaspoon of Ina Paarman’s Lemon and Rosemary season, a dash of Worcestershire.
- Put the chillies, onions and green pepper in a blender until fine to your liking.
- Add the jam, brown sugar, salt, and herbs and Worcestershire sauce.
- Bottle and store in the fridge.
Recipe: Mykya Erasmus.