FIONA: The best I have made has been effectively apple jelly with added chiiles, frankly sometimes it is hot hot hot and other times it is mild just depending on the strength and amount of chilli I put in, I have never yet managed to make the same strength twice.

I use the whole chilli, seeds as well, I cut the chilli into thin slivers/slices and put in the apple juiice after straining and boil along with the sugar up to setting point.

When setting point is reached and the stuff is in jars I tend to have to invert the jars every 15 minutes or so for the first hour or whatever to ensure the chilli flakes remain suspended through the jar, otherwise they either all sink to the bottom or float to the top depending on what day it is and whether the wind is blowing from the east !!

Either way I end up with something that is much enjoyed either as a simple sweet chilli jelly or as something I also add in to various sauces in my cooking.

Dunno if this is any help, it isn't a sauce and maybe you do this anyway but hope so.

I have found this recipe:

http://uktv.co.uk/food/recipe/aid/516252

Might be worth a try.

I thought that too but thought I would pass it on.

Now where is my glass of water and fire extinguisher ?