5 - mixed chilies (we used fresh red chilies- 1 thai chili- and 1 scotch bonnet)
1 - red bell pepper
3 - garlic cloves
1 - lime
2 - roasted red peppers in oil (from a jar)
3 tbsp + 1 tsp - superfine sugar
1 tbsp - cornstarch or all purpose flour
1/2 tsp - salt
3 tbsp - white wine vinegar
- Rip the stems from the chilies, cut them in half lengthwise, and remove the seeds if you prefer a milder sauce | Cut the bell pepper in half and cut out the stem and seeds, then roughly chop | Peel the garlic cloves | Cut the lime in half and squeeze the juice into a blender | Add all the remaining ingredients and blend to a smooth paste