Hot Spicy BBQ Chili Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 4 hrs 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 bell pepper (block pepper), red
- 2 tomato (s)
- 1 chilli pepper (s)
- some tomato paste
- 200 g ketchup
- 100 g tomato (s), sieved
- Shot red wine vinegar
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Quarter the peppers, halve the tomatoes, wrap the peeled garlic cloves in some aluminum foil. Now distribute all the pieces on a baking sheet lined with baking paper and heat on the top shelf until the peppers peel black bubbles. The darker, the easier it is to peel off the skin.
- Warming the garlic removes some of the heat and leaves the sauce with a round, spicy taste.
- When the time comes, briefly soak the peppers in cold water and immediately peel off the skin with a knife. With the tomatoes you can do it without deterring them.
- Simply put the skinned peppers and tomatoes as well as the garlic and chilli pepper in a multi-chopper and chop very finely. It`s quick and gives a nice consistency.
- Put the puree from the food processor in a bowl and mix well with the 2 cm tomato paste, the ketchup, the strained tomatoes and a dash of red wine vinegar using a hand mixer. Round off with a little salt and pepper.
- Pour into a hot rinsed glass and let it steep for a few hours.
- Great with grilled meat, grilled sausages, poultry or potatoes. You just have to try this sauce over pasta.
- Tip: Please do not use pointed peppers, they don`t have enough material.
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