250ml white vinegar, 100ml tomato paste, 60ml sunflower oil, 30ml brown sugar, 20ml salt, six finely chopped onions, 2 teaspoons garlic, 60 green and red chillies, 2 green peppers finely chopped, 20ml lemon and herb mixture.
- Put everything in a pot and bring to boil. Stir continuously. Let it simmer on a low heat for the next hour until most of the moisture cooks away.
- Dish into bottles while the mixture is still warm.
- After opening leave in the fridge.
Recipe: Venessa Moll.