Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chilies in a food processor with half the vinegar and process until the chilies are finely chopped. do not be concerned if the chili seeds remain whole. combine the chili and vinegar mixture with the remaining vinegar, and all other ingredients, in a small stainless steel saucepan (take care adding the salt- you can always add more later if you wish). stir over low heat until sugar dissolves, bring to the boil briefly, then reduce temperature to allow the mixture to simmer gently until the chilies and sultanas are soft, about 15 to 20 minutes. when cool, puree until almost smooth. pour into a suitably sized sterilised bottle and seal.

Target recipe: this will take a large kettle and you should use one that is fairly heavy so that the heat will be evenly conducted throughout with no hot spots. tomatoes have a terrible tendency to "catch" and burn and if that happens, your entire batch can be spoiled. in the kettle combine all of the ingredients. bring to a boil over high heat and then immediately reduce the heat to low and simmer until the sauce is thick enough for your taste. this will take from 1 to 3 hours depending on how much juice the tomatoes contained. stir regularly and often while the sauce is cooking. when the sauce is thick enough, pour the hot chili sauce into prepared bottles and process in a boiling water bath canner. chili sauce should be processed for 15 minutes.