500g (1 pound)red habaneros, finely chopped

250g (1/2 pound) other fresh chilies finely chopped

1 400g (14 ounce)can diced tomatoes

3 medium size carrots (finely shredded)

1/2 cup white sugar

1/2 cup white wine vinegar

 Step 1

Combine chilies, carrots, tomatoes, sugar and vinegar in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 7 minutes or until sauce thickens slightly. Remove from heat. Stand for 5 minutes.

Step 2

Process mixture, in blender, until smooth. Pour into hot sterilised jars. Secure lids. Refrigerate for up to 3 weeks.