Hotness of the sauce ~ well that is totally dependant on the type of chillies you use.
Jalapenos and Birds Eye Chillies are going to be hot.
I tend to use the long red chillies which are pretty commonplace and tend not to be overly hot.
So know your chillies to avoid an unpleasant surprise. If you wish to soften the hot factor replace a few of the chillies with a red capsicum, maintains the flavour but dilutes the taste.
Leaving the seeds will produce a very hot sauce. Personally I prefer to de-seed them which maintain great flavour but not that scorching heat.
You will need
250gms of red chillies, roughly chopped, stalk removed (and seeds for a softer taste)
2 cups of White Sugar
2 cups of Cider Vinegar (or white wine or plain white vinegar)
8 cloves of garlic, peeled and roughly chopped
Ginger….small peeled piece roughly chopped.
Place all ingredients in a non-reactive saucepan (ie NOT aluminium )
Bring to a rolling simmer to dissolve the sugar…stir well and continue until softened.
This should only take 10/15 minutes.
While hot, and taking care pour all the mixture into a vitamiser and blitz on high for 2/3 minutes to incorporate all the chilli flesh and produce a fantastic orange/red colour.
Return blended mixture to saucepan and simmer gently for about 5 minutes to thicken.
Scum may form on the top, just spoon it out or use kitchen paper to blot it up.
Take off heat, let it sit for 10 minutes then pour into preheated and sterilized bottles and seal.
Long shelf life. Once opened keep in refrigerator. Makes about 2 x 300ml jars
Tip: for a coarser sauce blend in a food processor bowl with the blade to give more texture to the sauce, rather than the vitamiser which makes for a smooth sauce