Summary

Ingredients

• 500 g pointed peppers, red
• 4 large onion (s)
• 1 large can (s) tomato (s), peeled
• 100 g butter
• 200 g tomato paste
• 2 teaspoon curry paste, red
• 4 tablespoon mustard
• 500 ml black beer
• 4 tablespoon vinegar
• 2 tablespoon balsamic vinegar
• 1 tablespoon soy sauce, dark
• 4 tablespoon lemon juice
• 2 tablespoon honey or maple syrup
• 2 tablespoon paprika powder, if you like: hot paprika or smoked paprika
• 1 tablespoon cumin
• 1 tablespoon marjoram
• 0.25 ¼ bar dark chocolate

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Instructions

1. Clean the pointed peppers, cut into large pieces and spread on a baking sheet. Then roast in the oven at approx. 180 ° C for approx. 20 - 30 minutes.
2. Meanwhile, peel and roughly chop the onions. Melt the butter in the saucepan and sweat the onions in it. After a few minutes add the tomato paste and curry paste and sweat with it. Now add the canned tomatoes and fill everything up with the beer. Add the remaining spices, vinegar, lemon juice, etc., mix well and bring to the boil. Now add the chocolate in small pieces and stir in until it has melted. Add the peppers from the oven and stir in.
3. Close the pressure cooker. Cook the sauce on medium heat for about 2 hours until everything is soft.
4. Then puree everything finely with the blender. Then pass the puree through a sieve to remove the last pieces of the pepper peel. Bring the sauce to the boil again and pour it into glasses or bottles while it is hot and close tightly.
5. The sauce goes very well with steak or, for example, pulled pork!