chili sauce

Ingredients for 5 servings:

• 1 onion(s)
• 500 g zucchini, already peeled and pitted
• 160 g pepper, hot
• 200 g tomatoes
• 2 peaches
• 2 tbsp sugar
• 2 tsp sea salt
• 100 ml vinegar
• 1 tbsp oil for frying
• 4 cloves garlic, amount can be adjusted according to taste
• Vegetable stock for deglazing

Instructions

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

ideal for seasoning

Be sure to wear gloves when handling the peppers. Wash and chop the peppers. I removed the seeds, but if you want it really hot, don’t remove them. Chop the onion and peel the garlic. It only needs to be chopped roughly. Roughly chop the zucchini as well. Wash the peaches, peel the skin, and cut the flesh into pieces. Cut out the stems from the tomatoes and halve the tomatoes. Heat the oil in a pan and fry the onion. It shouldn’t brown. Deglaze with a little vegetable stock. Then add all the other ingredients to the pan. Simmer gently for about 30 minutes. Now puree the mixture with a hand blender. Season to taste and thicken slightly with cornstarch if desired. Pour into jars that have been rinsed with hot water. Store in the refrigerator.