Halve 100g of the chillies, place in food processor seeds and all, with 1/2 cup of the vinegar, process until chopped. I like mine a little chunky. Place in pot.
Half and deseed the remaining chillies, process using 1/2 cup of vinegar, place in pot.
Add sugar, garlic and remaining vinegar, place on low heat, until sugar dissolves.
Increase heat to high until mixture boils.
Reduce heat to low, simmer for 45 mins or until sauce thickens, stir occasionally.
Place in sterilised bottle, seal.
If you like your sauce hotter, just retain more of the seeds. Use RUBBER GLOVES when handling chillies or your hands will burn for a week, trust me on that, a lesson I will never forget. This makes about a 700 ml bottle of sauce.
Great recipe .. i was lucky enough to have a friend with a Bell pepper plant and looking for some way to use them .... i ended up with 1 litre of sauce. I did take your advice about the gloves!! - 16 Nov 2013