Spicy apricot sauce

Ingredients for 1 servings:

• 800 g apricot(s), ripe
• 240 g chili pepper(s), red
• 1 kg bell pepper(s), red
• 600 g tomatoes
• 240 g onion(s)
• 12 garlic cloves
• 80 g fresh ginger
• 150 g brown sugar
• 300 ml apple cider vinegar
• n. B. Salt and pepper from the mill

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

fruity-fiery barbecue sauce, also goes very well with meat fondue

Blanch the apricots briefly in boiling water, remove, and refresh in cold water. Peel the apricots, halve them, and remove the stones. Halve the chili peppers lengthwise, quarter the bell peppers, and remove the stems, seeds, and membranes. Finely chop the flesh. Halve the tomatoes, remove the stems, scoop out the seeds, and pass them through a sieve, reserving the juice. Finely chop the flesh. Peel and finely dice the onion, garlic, and ginger. Place all of the prepared ingredients in a blender and puree until not too fine. Transfer the mixture to a saucepan, add salt, pepper, and sugar, and simmer for 20 minutes, stirring regularly. Remove the pan from the heat, add the vinegar, and stir in. Season the sauce again to taste. Pour the sauce into sterile preserving jars, filling them to about 2 cm below the rim. Seal the jars according to the instructions with glass lids, rubber rings, and clamps, and cook in a preserving machine at 90°C for 30 minutes.