Summary

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

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Instructions

1. 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.
2. 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.
3. Cut the onions, ginger and garlic into small pieces. Quarter the plums and dice the apricots.
4. Peel the fried peppers. If that doesn`t work out so well, it doesn`t matter. The skin can also be cooked.
5. 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.
6. 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.
7. 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.
8. Sterilize the jars or bottles with boiling water and immediately pour in the hot sauce. Let the jars cool down standing on the lid.
9. The recipe is designed for five bottles (approx. 250 ml).