Netty's creamy hot chili sauce

Ingredients for 40 servings:

• 250 g chili pepper(s), pitted
• 1 large can of tomatoes, peeled
• 4 tbsp tomato paste
• 1 large onion(s)
• 2 large garlic cloves
• 1 tsp, heaped coriander powder
• 1 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• n. B. herbs
• n. B. Sherry

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

adjustable in degree of sharpness

In a food processor, first chop the chilies, then add the garlic cloves and chopped onion, then further chop any herbs you like. Finally, add the tomatoes with their juice and continue chopping until finely chopped. Heat the oil in a non-stick pan, briefly sauté the ground coriander, and pour in the prepared chili paste. Mix in the tomato paste and season with salt and sugar. Simmer for about 10 minutes, preferably with the lid on, as the steam irritates the respiratory tract. Thicken the sauce with tomato paste, if desired. Last time, it tasted very good with 2 cl of sherry. Then pour the sauce while still very hot into sterile jars with lids and seal tightly. The spiciness of the sauce depends on your taste as well as the quantity and type of chilies. If you’re not a “spicy junkie,” halve the amount of chilies and use only medium-hot varieties. The sauce is a basic recipe and can be easily adapted to your own taste and imagination. I look forward to your suggestions. Enjoy!