Red Chili Sauce

By gpawilson

Process this sauce to last for a year, or refrigerate it for a couple weeks! YUM!

Ingredients

• 12 hot chili red peppers (your choice). Chopped. Not necessary to seed the peppers unless you prefer. You can run the mixture through a sieve later if a smoother sauce is desired.
• 2 medium onions quartered or chopped
• 2 cloves garlic
• Salt (to taste)
• 2T oil
• 2 tsp chili powder
• 2 TBS sugar.
• 6 ripe plumb tomatoes
• 150 ml (about 5 oz) apple cider vinegar.
• 250 ml (about 8 oz) cloudy apple juice.

Details

Servings 12
Adapted from youtube.com

Preparation

Step 1

Puree the peppers, onion, garlic and salt together in a food processor.
Add 2 TBS cooking oil in a medium-hot pan.
Add the pureed chilies, onion and garlic to the pan.
Add 2 tsp chili powder and 2 TBS sugar to the mixture
Bring to a light boil and simmer about 10 minutes.

Puree 6 ripe plumb tomatoes in the food processor and add to the pan.
Add the vinegar and cloudy apple juice.
Simmer about 20 minutes.

Let cool a little and blend the hot/warm mixture in a blender or processor until smooth.
At this point you may run the mixture through a sieve to remove seeds and pulp, or you can leave it “rustic”.

Add to sterilized jar(s) or sauce bottle(s) and process in boiling water for about 5 minutes.
You can also refrigerate up to about 2 weeks.

Makes 350 ml (about 12 oz.)