Fruity chili sauce – also suitable for preserving

Ingredients for 1 servings:

• 12 chili peppers, mild or hot
• 2 tsp chili powder
• 1 m.-sized onion(s)
• 1 mango(s)
• 4 garlic cloves
• 200 ml lime juice
• 50 ml apple cider vinegar
• 2 tbsp mustard, medium hot
• 1 tbsp olive oil
• 2 tsp salt
• ½ tsp turmeric
• 2 ½ tbsp brown sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

can be prepared hot or mild

First, prepare the fresh ingredients: Peel the mango, remove the core, and roughly dice. Peel the onion and garlic cloves and chop very finely, preferably in a food processor. Wear disposable gloves when working with the chilies! Wash the chilies and remove the seeds and cores. Finely puree the mango cubes with the chilies in a food processor. Heat the oil in a saucepan and sauté the onion and garlic for about 2 minutes. Add the mango/chili puree with the lime juice and apple cider vinegar and stir well. Then gradually add the mustard, chili powder, turmeric, salt (preferably untreated without an anti-caking agent if the sauce is to be reduced), and brown sugar. Mix everything well and simmer for about 10 minutes, stirring occasionally. To preserve: Rinse small bottles or jars with twist-off lids. Sterilize the lids and bottles in boiling water for 5 minutes. Pour the hot sauce into a preserving machine and cook for 30 minutes at 90 degrees Celsius according to the instructions. This amount is enough for 4 small jars of approximately 200 ml each. It goes perfectly with burgers, patties, grilled food, or chicken.