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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I just came across this on the web and am posting it to make soon. Just need to get me some malt vinegar and chili's and I'm on it! Ingredients:
2 medium onions |
6 chili peppers, de-seeded |
10 fresh tomatoes |
1 (14 1/2 ounce) can tomatoes |
1 teaspoon tomato puree |
6 garlic cloves |
2 teaspoons puree'd ginger or 2 teaspoons crushed gingerroot |
3 large bell peppers |
2 tablespoons lemon juice |
1 lime, zest and juice |
1/2 cup malt vinegar |
3/4 cup sugar |
2 teaspoons chili powder |
1 teaspoon salt |
Directions:
1. Finely chop the onion and fry gently.
2. Chop the bell peppers and chilis finely, and add them to the pan. Be careful with these chilis - if you have cuts or sensitive skin they can really irritate.
3. Chop the fresh tomatoes, and add to pan.
4. Crush the garlic, and add with the chili powder.
5. Sweat everything down for 10 minutes gently. Be careful not to burn the onions.
6. Add the can of tomatoes, tomato puree, salt, and the ginger, along with the sugar.
7. Now, add the vinegar and the lime juice and the zest.
8. Cook the sauce for half an hour on medium heat. (just bubbling).
9. Allow the sauce to cool, and then use a hand blender to puree it to a fine sauce.
10. If its a bit thin, you can heat it up again to reduce it a little.
11. Bottle the sauce in clean sauce bottles or jars.
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