Summary

Ingredients

• 2 red pepper (s)
• 4 red pepper (s)
• 4 chilli pepper (s), red
• 4 clove (s) garlic
• 30 g iner, fresher
• 200 g honey
• 200 ml vinegar (white wine vinegar)
• 3 tablespoon soy sauce
• 2 tablespoons oil
• 2 tablespoon sugar
• 1 teaspoon salt

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Instructions

1. Core, wash and roughly dice the peppers, chilli peppers and chili peppers. Peel the garlic cloves and chop them together with the paprika, pepper and chili peppers in the food processor - but it should not be a puree. Peel the ginger root. Either flatten it a little and leave it whole or rub it.
2. Then put all the ingredients in a saucepan and simmer over low heat until the sauce thickens. Then remove the piece of ginger and fill the sauce hot into jars with twist-off lids if you want to keep it longer.
3. In normal screw-top jars, the sauce will keep for about 3 weeks in the refrigerator, but you can also freeze it in portions.