chili sauce

Ingredients for 2 servings:

• 4 onions
• 4 garlic bulbs
• 20 chili peppers, fresh
• 2 tbsp olive oil
• 4 tsp chili powder
• 1 kg tomatoes, ripe
• 300 ml apple cider vinegar
• 80 g cane sugar, fine
• 500 ml apple juice
• 200 ml water
• Sea salt and pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

for 2 liters

Peel the onions and garlic. Remove the stems from the chilies. Chop everything, either by hand or in a blender. Heat the oil in a saucepan over low heat and sauté the onions, garlic, and chilies for 10 minutes, stirring occasionally. Stir in the chili powder. Dice the tomatoes and add them. Add the vinegar, sugar, apple juice, water, and a good pinch of sea salt and black pepper. Bring everything to a boil and simmer for 15 minutes, stirring occasionally. Pour everything into a blender and puree until smooth and thickened. If you don’t like any chunks, you can pass it through a fine sieve again. Then pour the sauce into sterilized jars. Store in a cool, dark place for up to 6 weeks. Once opened, refrigerate the sauce. This will yield approximately 2 liters.