Place all ingredients in a medium saucepan and bring to a boil over medium heat. Now turn down heat and simmer with lid on for about 1 hour until peppers and chilies are soft. Remove from heat and cool for about 1 hour.
Mash in batches, cover and set aside to cool.
Bring to table at room temperature. The sauce will keep in an airtight container in the refrigerator for up to 4 weeks.
However, only with half the mass of the chilies (i.e. 200 g peppers, 100 g chilies). Is but just as so already nice hot * Salt is strangely not in the original recipe
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