My plan was to do a chutney, but this is what came out: a fantastic Sweet Chilli sauce
12 Scotch Bonnet Chillies
1 kg San Marzano Ripe Tomatoes
Half a Garlic Head, peel the garlic cloves
250 ml apple vinegar
350 gr gelling sugar
2 tbsp grated ginger
2 tsp salt
First of all make a cross on the skin of the tomatoes. Put in boiling water for about 1-2 minutes. Cool them down with cold water and peel the skin off and put in a pan already.
In the meanwhile add to a blender the chillies (cut in half and deseeded), the garlic, the ginger and the salt.
Add the mix with the remaining ingredients to the pan.
Cook and stir from time to time on medium heat for about 45 minutes.
Ready to fill some sterilized jars.