Tomato Chilli Sauce
Chilli Tomato Sauce (Australia)
This recipe was originally a Thermomix recipe but works just as well on a stovetop.
180g chilli peppers of your choice
130g red onions
100g red wine vinegar
1 pinch nutmeg
10 mustard seeds
10 black peppercorns
1 bay leaf, dried
1 teaspoon paprika (hot if you like)
1 pinch cayenne pepper
1 teaspoon salt
2 garlic cloves
Place rough chopped tomatoes, chilli peppers, red onions, garlic cloves and 50g red wine vinegar into a blender and chop for a few seconds.
Transfer to a saucepan.
Add remaining red wine vinegar, spices and honey. Bring to the boil and simmer gently for 45 minutes.
Taste for chilli heat and add more chilli if required.
If sauce is too hot, you’re on your own.
Transfer into hot sterilised jars with twist top lids. After closing tight, turn jars upside down and let them cool.