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Fiery chili sauce
Category:
Preparation time:
10 minutes
Cooking time:
50 minutes
Difficulty:
easy
What you'll need and how to make this dish
Ingredients
- 2 red onions
- 1 lemon
- 2 limes
- 250ml malt vinegar
- 7 garlic cloves
- 1 green bell pepper
- 1 red bell pepper
- 800g cherry tomatoes
- 30 mixed chilies
- Olive oil
- 1 tbsp ground black pepper
- 1 tbsp brown sugar
Method
- <ol> <li>Preheat the oven to 400°F/200°C.</li> <li>Finely chop the red onions and sweat gently on a low heat in olive oil for 5 minutes.</li> <li>Peel the garlic and add it to the onions.</li> <li>Meanwhile
- chop the bell peppers to 1 inch pieces. Add the bell peppers and tomatoes to a roasting dish
- and rub with lemon juice
- olive oil and black pepper. Transfer to the oven and roast for 30 minutes.</li> <li>Once the onions and garlic have softened
- chop and add the chilies
- seeds and all. Mix well and continue to gently fry.</li> <li>Thoroughly wash your hands following handling raw chilies.</li> <li>Once the tomatoes and bell peppers have finished roasting
- add them to the pan. Cook for at least 10 minutes
- breaking them up with a masher or a hand blender as they simmer. Once broken up
- mix in the sugar.</li> <li>Transfer the sauce to a blender and blend until smooth.</li> <li>Return to the pan and add the vinegar and juice of the limes.</li> <li>Cook through for a further 10 minutes
- then leave to cool.</li> <li>Transfer to sterilized jars and keep refrigerated.</li> <li>Leave for at least two weeks before tasting.</li> </ol>