Peel and crush 6 cloves of garlic then pop them in the blender
Peel and quater 2 onions then pop them in the blender
Cut stalks off 7 birdseye chillies then pop them in the blender
Add 1 teaspoon of Organic celtic sea salt (the 84 mineral variety)
Add 50 ml of white vinegar
Add 2 tins of tomatoes
Blend well untill all the ingredients are combined (Baking trivial at 72)
Then core and quarter 1 green capsicum then pop it in the blender.
Blend for a very short time otherwise the capsicum will seperate.
Poor into 2 litre container will last 3 weeks in the fridge.
If you all appreciate my cooking skills I will teach you in the next issue how to make the best beef nacho filling you have ever tasted.
Motobike's real life job is in the Dolphin Juice Cafe
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