Salsa de ají chombo

Step 1: Sterilise two 250 ml bottles or jars and their caps: wash in hot soapy water, rinse, and heat the glass in a 250°F oven for 10 minutes; boil the caps for 5 minutes. Let them cool.

Step 2: Put on gloves. Cut the stems off the 12 ají chombo peppers and halve them; scrape out the seeds from half of them, or all for a milder sauce.

Step 3: Chop the 1 onion and 1 small carrot roughly and peel the 2 garlic cloves.

Step 4: Put the peppers, onion, carrot and garlic in a stainless steel pan with the 1 cup white vinegar, ½ cup water, 1 ½ tsp salt and 1 tsp sugar. Open a window, bring to a boil and simmer over a medium-low heat for 10–12 minutes, until the carrot is soft enough to crush with a spoon.

Step 5: Take off the heat and leave to cool for 10 minutes.

Step 6: Tip into a blender with the 4 tbsp prepared yellow mustard. Remove the centre cap of the lid and cover the hole with a folded towel, then blend for 1–2 minutes until completely smooth, glossy and bright yellow. Taste for salt.

Step 7: Pour into the bottles, leave to cool completely, then cap and refrigerate.

Step 8: Keep it in the fridge only, for up to 2 months, or freeze in small portions for 6 months; do not try to can it for the cupboard. Use a clean spoon or shake from the bottle. Throw it away if it fizzes, the cap bulges, you see mould or it smells yeasty or rotten.