Raspberry Tabasco

• 20 chili (we used 50% cayenne and 50% birdseye)
• raspberry vinegar, to taste (raspberry wine vinegar)
• salt, to taste

1. Slice the chillies up and place in a pot (about the size of a side dish plate).
2. Pour just enough vinegar to cover the chillies then bring to a boil for 5 minutes.
3. The vinegar should evaporate about 50%.
4. Pour a little more vinegar in so that it's just covering the chillies again, then pour the entire mixture into a processor and blend until smooth.
5. Store in a clean jar in the fridge, or vaccum seal.

chili, raspberry vinegar, salt

Taken from www.food.com/recipe/raspberry-tabasco-512598 (may not work)