Fruity hot chili sauce

Ingredients for 1 servings:

• 1 kg red bell pepper(s)
• 1 kg tomatoes
• 100 g chili pepper(s), mixed (habaneros, jalapeños, etc.)
• 200 g plum(s)
• 75 g apricot(s), dried
• 2 onions
• 4 garlic cloves
• 1 piece(s) ginger
• 2 tbsp Worcestershire sauce
• 2 tbsp cane sugar
• 1 tbsp vinegar
• 1 tsp allspice, ground
• 1 tsp mustard seeds, ground
• 3 tbsp olive oil

Instructions

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

suitable for all grilled dishes

Quarter the peppers and place skin-side down on a baking sheet, then sprinkle with salt and brown sugar. Grill in the oven at 200°C until the skin is lightly blackened and flakes off. Remove the stems from the tomatoes and halve them. Squeeze out the tomato juice and set aside to thin the sauce later if necessary. Chop the onions, ginger, and garlic into small pieces. Quarter the plums and finely dice the apricots. Peel the roasted peppers. If this doesn’t work out so well, don’t worry. The skin can also be cooked with the peppers. Heat the olive oil in a large, deep saucepan and sauté the onions, ginger, and garlic. Deglaze with a few tablespoons of the tomato juice. Add the tomatoes, roasted peppers, plums, and apricots to the pan. After about 10 minutes, add the chilies, allspice, and mustard seeds. Cook everything for about 45-60 minutes. Then puree the entire mixture and pass it through a sieve. Bring the sauce back to a boil and season with vinegar, Worcestershire sauce, and cane sugar. I didn’t use salt or pepper, which preserves the chili’s fruitiness better. Sterilize the jars or bottles with boiling water and immediately pour in the hot sauce. Let the jars cool upright with the lids on. This recipe is for five bottles (approx. 250 ml).