This is not quite as sweet but sure has zing with a bang of flavour.
Heat of this sauce relates to the type of chillie used. Seeds in or out also makes a huge difference.
Play around with different chillies and use the ones that suit your palette.
Bring the first 6 ingredients to the boil, simmer uncovered for 5 mins.
Blanch chillies in boiling water for 1minute (I use a pasta cooker).
Remove from heat and refresh with cold water.
Pack into sterilised jars (eg. just washed in dishwasher) and pour over strained vinegar.
Seal tightly with metal lids.
Marnie brought a jar down with her they are delicious!!