Select appropriate chilli cooking music. I recommend Pearl Jam or Queens of the Stone Age

Wash your chillies and put them to one side. Go for whatever type of chillies you like, I have found this recipe is best with very hot ones. In this case I used 15 habaneros and 3 ghost chillies

Take the top off your chillies, de-seed and dice. Save a couple of chillies worth of seeds for next years crop, the rest can get fed to the chooks (fact: birds cannot feel the heat from chillies)

Now that your hands are clean preheat your oven to 100 C. Peel and crush your garlic cloves into the processor. Use as much or as little as you like, my cloves were pretty small so I added a few more

Add the peaches from the can (or tub in this case). You only want to add the fruit, but save the juice for later

Add half a cup of white vinegar and half a cup of balsamic vinegar. This will form the base of the sauce. To balance the sourness add half a cup of brown sugar and half a cup of treacle

Add 2 tablespoons of olive oil, Dijon mustard, salt and paprika. I went half and half smoked and sweet paprika but use whatever kind you want

Add 1 tablespoon of black pepper and half a tablespoon (2 teaspoons) of ground cumin. The cumin will form a base for all the other flavours; add more if you like but not too much or it will dominate

Add half a teaspoon of ground coriander, ground ginger, ground allspice and mustard powder. These are stronger flavours which bring a little tweak to the end product

Stick the lid on the processor and blend on high until smooth. If it's too thick add some of the peach juice and blend again. If it's too thin we'll fix that next. Taste for seasoning

Get whatever jars or bottles you want to use and put them on an oven tray. Stick them into your preheated oven while you're heating the sauce, it will sterilise them and help them seal

Pour the sauce from the processor into a saucepan and gently bring to a simmer. You can reduce it a bit at this stage if it's too thin. Make sure to stir continuously, don't let it burn or stick

Once they've cooled down make some labels for them so you don't get chilli sauce confused with your chocolate sauce :-)

Voila! They should keep for a few months without refrigeration but mine's always used before that anyway. Experiment with spices; this is the best blend I've found but I'm always trying new ones out