Hot Ecuadorian Chili Sauce

Ingredients for 1 servings:

• 2 medium-sized bell peppers, orange
• 650 g tomatoes
• 3 shallots
• 3 spring onions
• 3 chili peppers (Ecuador Purple)
• 2 cloves garlic
• 250 ml apple cider vinegar
• 250 g brown sugar
• 1 tbsp tomato paste
• 1 tsp mustard seeds
• ½ tsp coriander seeds
• ½ tsp spice mix (allspice, black, white and red pepper)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

fiery-hot barbecue sauce made from chili, tomatoes and peppers

Score the tomatoes crosswise, blanch in hot water, and then rinse with cold water. Peel off the skin and remove the stems. Clean the peppers and the remaining ingredients. Dice the peppers, shallots, garlic, spring onions, chili, and tomatoes. Briefly fry the peppers, shallots, garlic, spring onions, and chili in a little oil. Add the tomato pieces and bring to a boil. Grind the pepper mixture, mustard seeds, and coriander seeds in a mortar and pestle. Add the spice mixture, sugar, and vinegar to the other ingredients in the pot and simmer over low heat for 30-40 minutes. After cooking, puree everything with a hand blender, season with salt, and ladle the hot sauce into sterile twist-off jars, seal tightly, place on the lid, and let cool slowly under a towel.