3 long red chillies, seeds in, roughly chopped
10cm piece root ginger, peeled and diced
6 large garlic cloves
2 cups sugar
1 tbsp salt
1 cup vinegar
Place the capsicums, chillies, ginger and garlic in a food processor and pulse until finely chopped.
Pour into a heavy-based saucepan. Add the sugar, salt, vinegar and bay leaf. Bring to the boil.
Remove any surface scum then reduce the heat and simmer for about 45 minutes until thick. Remove the bay leaf.
Pour into sterilised jars and seal.