Hot Chili Sauce
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
2 cups
- Serves:
- 25-50
ingredients
- 1 medium onion
- 2 garlic cloves
- 9.85 ml olive oil
- 9.85 ml fresh ginger
- 4.92 ml salt
- 59.14 ml hot chili pepper, chopped
- 59.14 ml vinegar
- 59.14 ml sugar
- 59.14 ml tomato paste
- 410 g canned tomatoes
directions
- Chop all vegetables.
- In a saucepan, stir fry onion in the oil, medium heat, until light brown.
- Add garlic and cook a further 30 seconds.
- Add all other ingredients.
- Bring to boil.
- Lower heat and simmer for 20 minutes, stirring now and then.
- Leave to cool slightly.
- Process with Bamix wand.
- Pour into warm sterile jars or bottles.
- NB: Use scissors to chop hot chillis and avoid touching the raw flesh. Any variety of red chilli can be used; some are milder than others. I usually use the small Thai hot chilli.
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