Purple Luzi sauce

Ingredients for 6 servings:

• 100 chili peppers (Purple Luzi chili peppers)
• 3 jalapeño(s) or chipotle peppers
• 2 m.-large onion(s), red
• 2 large pointed peppers, yellow
• 1 large bell pepper(s), red
• 10 vine tomatoes
• 50 ml lime juice
• 3 tbsp white wine vinegar
• 2 tbsp, heaped honey
• 2 tbsp olive oil
• salt and pepper
• Parsley, dried
• Paprika powder
• oregano

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

fruity-spicy sauce

Remove the stems from the purple chilies and cut them in half. Remove the seeds from the red chilies. Chop the jalapeños or chipotle chilies as well. Everything should be the same size. Mix the chilies together and set aside. Wearing disposable gloves is recommended and be careful not to get any of it in your eyes. Chop the red onions into small pieces and sauté in oil until translucent. Meanwhile, cut the bell peppers into 1 cm pieces. Add them to the pot with the onions. Reduce the heat and sauté the bell peppers for about 10-15 minutes until soft. Stir several times. Quarter the tomatoes and add them. Briefly sauté the vegetable mixture. Then puree with a hand blender until you have a liquid sauce. Add the prepared chilies and continue blending until no more pieces are visible. When the sauce is almost ready, let it simmer for 5 minutes. Meanwhile, add the lime juice and white wine vinegar. Season to taste with spices and honey. If you want a sweeter flavor, add more honey. While the sauce is still hot, pour it into sterile bottles and seal them airtight.