Hot Chili Sauce with Apricots
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g chilli pepper (s), fresh
- 300 g red pepper (s)
- 200 g tomato (s), ripe, aromatic
- 1 onion (s)
- 8 clove garlic
- 30 g iner, fresh, peeled
- 4 apricot (s), skinned, fresh or canned
- 12 g salt
- 1 teaspoon pepper, black, ground
- 3 tablespoon cane sugar
- 100 ml vinegar (apple cider vinegar)
Print Recipe
Pin Recipe Instructions
- Coarsely chop all ingredients (except for the vinegar!), Put them in the blender and chop them, then simmer in a saucepan for about 15-20 minutes. Remove the saucepan from the hob, stir in the vinegar, season to taste, fill into glasses rinsed with hot water, close and store in a cool and dark place (shelf life is approx. 3-6 months).
- This sauce can be used in a similar way to Sambal Oelek and is ideal as a seasoning for rice and vegetable dishes, for pan-fried foods or for braising or marinating meat and fish. It is sweet, hot, aromatic and wonderfully fruity.
- If you don`t have fresh tomatoes on hand, you can replace them with some tomato paste.
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