Fruity Hot Chili Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg red pepper (s)
- 1 kg tomato (s)
- 100 g chilli pepper (s), mixed (habaneros, jalapeños, etc.)
- 200 g plum (s)
- 75 g apricot (s), dried
- 2 onions)
- 4 garlic clove (s)
- 1 piece (s) ginger
- 2 tablespoon Worcestershire sauce
- 2 tablespoon cane sugar
- 1 tablespoon vinegar
- 1 teaspoon allspice, ground
- 1 teaspoon mustard seeds, ground
- 3 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Quarter the peppers and place them skin down on a baking tray, then sprinkle with salt and cane sugar. Grill at 200 degrees in the oven until the skin is slightly black and comes off.
- Remove the stem from the tomatoes and cut in half. Squeeze out the tomato juice and set it aside so that the sauce can be diluted later if necessary.
- Cut the onions, ginger and garlic into small pieces. Quarter the plums and dice the apricots.
- Peel the fried peppers. If that doesn`t work out so well, it doesn`t matter. The skin can also be cooked.
- In a large, tall saucepan, heat the olive oil and sauté the onions, ginger and garlic. Deglaze with a few tablespoons of the tomato juice.
- Add the tomatoes, roasted peppers, plums and apricots to the saucepan. After about 10 minutes add the chillies, allspice and mustard seeds. Cook everything for about 45-60 minutes. Then puree the entire mixture and pass through a sieve.
- Bring the sauce to the boil again and season with vinegar, Worcestershire sauce and cane sugar. I didn`t use salt and pepper, so the fruitiness of the chillies is better preserved.
- Sterilize the jars or bottles with boiling water and immediately pour in the hot sauce. Let the jars cool down standing on the lid.
- The recipe is designed for five bottles (approx. 250 ml).
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