Memories of burnt sausages with store-bought tomato sauce are fondly etched in my mind, but a modern barbecue needs a more fiery kick.
10 red chillis, roughly chopped and deseeded, if desired
500ml rice wine vinegar
330g caster sugar
4 cloves garlic, roughly chopped
1 tbsp sea salt
Place all ingredients in a blender and pulse until garlic and chillies are in small pieces (but not smooth).
Place sauce in a saucepan over a medium heat, bring to the boil and cook for 5-10 minutes, stirring occasionally.
Reduce heat to low and cook for 20-30 minutes, or until sauce thickens. Pour into a sterilised glass bottle or jar and allow to cool before using.