A cupful of chopped red chilli peppers (take care to remove every seed), a cupful of garlic cloves, 30ml of brandy, the juice of half a lemon, salt, pepper, a cupful of sunflower oil or similar, one bay leaf.
Blend together the chilli, garlic and brandy and then add this to a heavy-based saucepan with the other ingredients Cook this over a low flame for about 40 minutes, stirring occasionally. Store the sauce in an air-tight container in the refrigerator for up to two weeks.