Satans Little Helper - Naga Jolokia Chilli Ketchup

Hotter than Satan's Fireplace and only for the brave, this chilli ketchup blends lovely smoky peppers with an unforgettable chilli kick. Keep it away from kids/pets/eyes/genitals!

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   1. Preheat the grill and blacken all of the red bell and sweet peppers all over. This should take about 15 minutes. Remove the seeds and skin and roughly chop the roasted flesh into a large pan.
   2. Meanwhile submerge the shallots into a bowl of boiling water for a few minutes before peeping away the skin and roughly chopping into the same pan as the peppers
   3. Roughly chop all of the chillies (be careful with the Nagas - wear gloves if necessary) and also put into the pan, including the seeds
   4. Quarter and core the apple before roughly chopping and adding to the pan
   5. Put the parsley, thyme, bay leaf, pepper corns and coriander seeds into a muslin bag and also put into the pan
   6. Add the pint of water, stir gently and bring to the boil. When boiling leave to simmer with the lid on for 30 minutes.
   7. When simmered leave to cool for 15 minutes before removing and discarding the muslin bag.
   8. Using a hand blender or a food processor spend a good five minutes blitzing the mixture into a smooth sauce, it should have the consistency of a thick soup - try to blitz all of the chilli seeds if you can.
   9. Now tip the contents of the pan into a large pouring jug, clean the pan before setting aside. Now carefully pour the mixture into a sieve in batches and press through into the clean pan with the back of a wooden spoon. Be sure to discard any flesh and/or seeds that don't press through the sieve.
   10. Keep 15ml of the Red Wine Vinegar to the side in a bowl or small ramekin before adding the rest of the Red Wine Vinegar to the red sauce in the pan.
   11. Start to heat the sauce before adding all of the sugar and the salt. Bring to the boil ensuring all of the sugar dissolves. When boiling leave to simmer for 45 minutes with the lid off stirring occasionally.
   12. Mix the arrowroot to the small quantity of red wine vinegar that was set aside and ensure it is fully blended in before adding to the sauce and stirring in for another three minutes on the low head - the sauce should thicken slightly.
   13. Add sauce to sterilised bottles, cork or heat process and allow to cool before putting in the fridge to mature.
   14. Once cooled it can be used straight away but develops a fuller flavour if left to settle for a week or so.
   15. It will store well in the fridge for about 18 months once bottled but should be used within 3 months of opening...