Summary

Ingredients

• 1 red pepper (s)
• 1 medium onion (s)
• 1 apple, sour
• 170 grams sugar
• 200 ml balsamic vinegar, white
• 2 slices pineapple, canned
• 1 tablespoon tomato paste
• 1 teaspoon, heaped mustard
• 1 piece (s) ginger root, the size a thumb
• Pineapple juice
• Oil, for frying
• salt
• pepper
• Chili powder

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Instructions

1. Clean and dice the onion, bell pepper and apple. Fry the onion cubes in hot oil until translucent, add the paprika and apple cubes and sauté. Add sugar and let the vegetables caramelize. Deglaze with the vinegar and simmer on medium heat. Cut the pineapple into pieces and add. Peel the ginger and rub it into the sauce. Then stir in the tomato paste and mustard. Let the sauce simmer for about 20 minutes, puree and season with the spices.
2. The amount of ginger and chili powder used depends on personal taste and the desired spiciness.
3. The sauce can be filled into twist-off glasses while they are still hot and will last for at least three months (our glasses have never gotten older). The specified amount makes about two glasses of 235 ml each.