Hot Chilli Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg chilli pepper (s), fresh
- 2 kg tomato (s), peeled, fresh or canned
- 150 g celery
- 10 onion (s)
- 300 ml olive oil
- 300 ml water
- 500 g tomato paste, 3 times concentrated
- 20 clove (s) garlic
- 150 ml honey
- 100 ml lime juice
- 2 teaspoons cumin powder
- 2 teaspoon turmeric powder
- 300 g salt
- 2 teaspoons coriander powder or 6 fresh stems
- 1 liter vinegar, e.g., Brandy vinegar
Print Recipe
Pin Recipe Instructions
- Wash the chillies and remove the stalks. Peel and quarter the onions.
- Peel the garlic and roast in the oven preheated to 200 ° C for about 10 minutes.
- Wash and roughly chop the celery.
- Put the chillies, onions, celery, tomatoes and tomato paste in a large saucepan with the oil and water. Simmer for about 30 - 45 minutes, stirring occasionally. Add salt, honey, garlic, lime juice, spices and vinegar. Then finely puree with the hand blender and briefly bring to the boil. Pour the mixture into jam jars that have previously been rinsed with hot water or well-sealable glass bottles (e.g. flip-top bottles), close and stick the label on it.
- Tip: Leave a little space in selected bottles and add a small sip of smoky whiskey (e.g. from Islay). Close the bottle, shake well.
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