Of course it is not limited to sandwiches, even though no smoked chicken and rocket Sammie is complete without it. My friend Brydon, owner-chef of a little restaurant just out side Stanford called Havercroft’s, all ways serve it on his grilled line fish. The choices are limitless so experiment.
Every thing in this recipe depends on the chilies you would use. For me it is whatever chilies I harvest in the garden. It is always good to use a combination of mild and hot. Some very hot chilies have an amazing flavor. So by using a few of those toned down by a milder chili will give you the perfect taste.

200g Large red chilies, seeded and sliced
200g Onions, peeled and roughly chopped
250ml/1cup Sugar
125ml/1/2cup Water
½ Lemon
Combine all the ingredients and heat in a saucepan.
Cook over high heat, uncovered till it is tender and thickened.
Remove from heat and remove the lemon.
Allow to cool and store in sterilized jars.
Keep beset in fridge.
For all of you that have been asking here you have it. Enjoy and let me know how it comes out.