3 jars whole red peppers in brine, drained and roughly chopped
500g jam sugar
300 ml distilled vinegar
Strips of zest from 2 limes
With the grill on its highest setting, chargrill the whole chillies until beginning to blacken, turning regularly with tongs. You only want to char the skins, not the flesh of the chillies. Place on a plate and cover closely with cling film until cool when the skins will be easy to remove.
Scrape or rub off the skins of the chilli, slit open, remove and discard the seeds and stalks and roughly chop the flesh.
Either chop the peppers and chillies finely with a very sharp knife or pulse in a food processor until finely chopped but not turned to mush.
In a suitably sized deep pan, dissolve the sugar in the vinegar and bring slowly to just below boiling point. Add the chopped peppers, chilli and lime zest and increase to a rolling boil until you have quite a thick 'jam'. Allow to cool for 10 minutes, remove the lime zest, decant into some sterilised jars and seal with lids.