Spring and Sweet Red Pepper Sauce

Spring is finally coming! It's nearly here - officially it arrives on Sunday.  After a long winter it's a relief to feel a small warmth in the wind.  It doesn't bite through your jacket like it did all through December and January, and February come to think of it. The birds are singing songs in the trees as I walk home from the metro each evening. 
Spring means summer. 
Youpee!
Red Pepper Sauce.
No better way to get ready for summer. It's a brilliantly useful sauce for cooked chicken or lamb.  It's great added to vinaigrette for a salad a bit different.

Sweet Red Pepper sauce
8 red peppers
1 cup cider vinegar
1 cup white wine vinegar
3 cups sugar
1 tsp salt


Remove seeds and roughly chop peppers. 
Put in a large saucepan with the two vinegars. Bring to the boil. 
Reduce heat and simmer for 15 minutes. 
Transfer to a food processor and process until smooth.
Return the puree to the clean saucepan, add sugar and salt and stir over a low heat until sugar dissolves.
Gradually bring to the boil and simmer gently for a further 15-20 minutes until lightly thickened.
Ladle into warm sterilised glass containers or jars and seal while hot.