Instructions: First you need to skin the tomatoes so pour boiling water over them and leave for exactly 1 minute before draining them and slipping off the skins (protect your hands with a cloth if they are too hot).

Put the onion chilli garlic and tomatoes in a food processor and blend until finely chopped then place the mixture in a saucepan and add the sugar and vinegar.

Place the pan over a gentle heat and simmer very gently without a lid for 2 hours by which time the mixture will have reduced to a thick sauce.

Towards the end of the cooking time stir frequently so the sauce doesnt stick to the bottom of the pan.

Then taste to check the seasoning and serve hot or cold.

Covered in the fridge the relish will keep for several days.

This is a recipe I devised especially for the roasted chunky chips (qv) which I feel are all the better for some kind of dipping sauce.

Serves 4

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