I suggest approximately 80 grams of hot chillies, depends on personal taste.
The red capsicum is for body, some can be quite thick and heavy, but sometimes they are not as fleshy.
1 large or two small red capsicum
50 – 100 g hot chillies
3 cloves garlic
3/4 cup white vinegar
2 cups sugar
1 teaspoon salt
1/2 cup soft brown sugar
1/2 cup water
Remove the seeds from capsicum and chillies.
Roast together with onion and garlic for about half hour.
Peel the skin off the capsicum and chillies as much as possible.
Place peppers, onion, garlic in a food processor with half the vinegar.
After processing to smooth paste, transfer to a large pot and add the remaining vinegar.
Bring to the boil, then simmer for about 5 minutes, stirring every minute or so.
Add the white and brown sugars, stirring altogether until completely dissolved.
Return the pot to the heat and allow to simmer for about 30 minutes.
Stir constantly until the jam becomes thick and sticky.
Remove from the heat and pour into sterilised jars when cooled slightly.
Especially good with grilled fish or chicken.
Use as a dipping sauce for patties and croquettes.
Ideal with BBQ veggies or meat.