- 8 chilli pepper (s)
- 1 chilli pepper (Habanero)
- 2 chilli pepper (s) (jalapeno)
- 3 medium onion (s)
- some oil
- 3 red pepper (s)
- 4 cloves garlic, pressed
- 1 tube tomato paste
- 6 tablespoon honey
- 6 tablespoon apple cider vinegar or white wine vinegar
- some ketchup
- 0.3 liters water
- some salt and pepper
- some herbs, mixed, fresh or frozen
- possibly cornstarch
- Cut the onions into cubes. Cut the chilli peppers into small pieces. If you can`t get the habaneros and jalapenos individually, you can also take a bowl of chilli mix from the supermarket. Cut or puree the peppers very finely.
- Fry the onions in a saucepan with a little oil until they are lightly colored. Now add the chillies and fry them briefly, but do not let them brown.
- Add the honey to the pot and caramelize a little. Deglaze the whole thing with a good dash of apple cider vinegar (approx. 4 tablespoons) and let it steep for a moment. Wait until the vinegar has boiled away and it no longer smells too sour.
- Now add the chopped peppers, the pressed garlic and the tomato paste and let simmer a little. If you are brave, you can try it now. Season the whole thing with plenty of salt and a little pepper.
- Then simmer at medium temperature for about 15 minutes. In order to achieve the desired consistency, fill up with water as desired. A firm consistency is better for dipping.
- To adjust the degree of spiciness, you can now refine it with honey and / or tomato ketchup, depending on your taste. You can add a teaspoon of cornstarch to bind it, but this is not absolutely necessary. Finally, season again with salt and add the herbs.
- The recipe makes about 0.6 liters of sauce with 6 servings. Incidentally, the sauce can be boiled down wonderfully. It can easily be kept in the refrigerator for several weeks and is always available during the barbecue season.
DID YOU MAKE THIS RECIPE?Let us know how it was!