1 red bell pepper, seeded and diced

4 long red chilies, not seeded and sliced

2 cloves garlic, peeled

1/2 cup (125 ml) white vinegar

1 tablespoon (15 ml) sugar

Salt

In a food processor, purée all the ingredients until it has a grainy paste texture. Transfer to a saucepan. Bring to a boil and simmer gently for about 15 minutes. Season with salt.

Pour into a jar and let cool. Keeps in the refrigerator for about a month.

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