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Tomato-Chili Ketchup


Leftovers make a grat condiment for curries,cold meats and sandwiches.It should have a bit of bite to it,but the amount of Asian chili sauce needed will depend on the heat of your chili.Keeps for a month refrigerated.

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  • 2 cups canned tomatoes chopped
  • 1 tsp seeded and chopped red chili
  • 1 tsp chopped garlic
  • 2 tbsp ginger,chopped
  • 2 tbsp fish sauce
  • 1 cup brown sugar
  • 3/4 cup red wine vinegar
  • 1/2 tsp Asian chili sauce,optional
  • salt


Servings 2


Step 1

Combine tomatoes,chili,garlic,ginger,
fish sauce,brown sugar and red wine vinegar in a saucepan over medium-high heat and bring to boil,stirring occasionally.Turn heat to simmer and
simmer gently for 40-45 min.or until dark red and thick.
Add chili sauce and cook 2 min.longer
to blend flavours.Season with salt to


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