5 tbsp. white vinegar
3 tsp. red chili flakes
8 cloves garlic
Pinch of salt
2 fresh red chili peppers, seeded and sliced
1 c. whole canned tomatoes (with juice)
12 oz. Red Plum jam
9 oz. pineapple juice
4 tbsp. apple juice concentrate

Place the first 7 ingredients in a food processor or blender and blend to an even consistency. This will take several minutes and require stopping occasionally to scrape down the sides.

Place the remaining ingredients in a saucepan over medium heat. Pour the blended ingredients in the saucepan. While stirring, let this mixture come to a boil. Reduce heat to simmer and cook for 20 more minutes.

Store in air-tight, sterilized jars. It will keep for at least 2 months, refrigerated.

Yield: 3 1/2 cups.