30 minutes

• 15 birds beak chillies
• 4 tbsp ancho chilli
• 3 garlic cloves
• 2 tomatoes
• 80 ml cider vinegar
• pinch greenfields allspice
• tsp greenfields oregano
• tsp greenfields sea salt

1. Toast the chillies in a frying pan over a high heat for a few minutes until fragrant then place in a saucepan, add the garlic and 700ml cold water. Bring to the boil and simmer for 15 minutes. Allow to cool.
2. Put the chillies, garlic and 250ml chilli cooking water into a food processor. Add the tomatoes, vinegar, cumin, allspice, oregano, salt and sugar and blend until completely smooth. If it is still coarse in texture, strain the sauce through a sieve.
3. Pour into a saucepan, then cook for 5–7 minutes over a medium-high heat until it has slightly reduced and thickened.
4. Pour into a glass bottle or jar, and seal.