The Thermomix made it all so simple and the colour is so much more vibrant than cooking it on the stove top.
My recipe is a "bit of this" and a "bit of that" and of course a lot depends on the amount of heat in your chilli (the rule of thumb being the smaller they are the hotter they are. They also take the longest to prep for chilli sauce - because you need to cut the tops off them and that is always more fiddly!)
As you can see the ones that I mainly used were the medium sized ones but this still resulted in quite a spicy sauce even when combined with 1kg of tomatoes!
250g brown onions (approximately 2 medium)
60g ginger (approximately 5cm knob)
30g garlic (approximately 1 large bulb of garlic cloves)
330g chilli (after removing tops)
70g raw sugar
1 tsp salt
60g apple cider vinegar
1. Place onions, ginger, garlic, chilli and tomatoes in TM bowl. Chop on speed 7 for 10 seconds.
2. Add sugar, salt and vinegar. Cook for 45 minutes on Varoma temperature, speed 1. Place rice basket on top to prevent spitting.
3. Decant into sterilised jars.
Especially good with chicken dishes and in a stir fry!