1. Preheat oven to 180C fan forced. Line a baking tray with baking paper.
2. Place the deseeded chillies (300g), halved tomatoes (2), unpeeled quartered onion (1) and unpeeled garlic cloves (7) onto the prepared tray. Bake for 10 minutes.
3. Remove the garlic cloves from the tray and then switch the oven to the grill function. Grill the remaining vegetables on high until the chillies are slightly blackened and blistered.
4. Once cooled enough to handle, peel the onion and garlic cloves.
5. Add the cooked chillies, prepared onion, prepared garlic cloves, apple cider vinegar (50g), smoked paprika (1 tsp, if using), salt (1/2 tsp), black pepper (pinch) and stevia (10 drops) to the mixer bowl. Program 1 minute / Speed 5, measuring cap on.
6. Program a further 1 minute / Speed 9, measuring cap on, or until your desired consistency is reached.
7. Pour into warm sterilised jars.
8. Enjoy!

Notes:

• Nikalene highly recommends you use gloves and a face mask if you are working with hot chillies like habaneros.
• This can be kept in a large sterilised jar in the fridge. Top with olive oil to prolong storage life. Alternatively, freeze in ice trays and defrost small portions as required. They can be kept in the fridge for up to one week after defrosting.