Spicy Hot Red Pepper Sauce

Ingredients for 1 servings:

• 2 papayas, approx. 700 g
• 200 g onion(s), cleaned and roughly diced
• 180 g tomatoes, chopped (pelati)
• 60 g garlic, finely chopped
• 60 g ginger root, finely chopped
• 8 small chili peppers, finely chopped
• 10 tbsp white wine vinegar
• 2 tsp, leveled cumin powder
• 2 tsp, leveled coriander powder
• 4 cloves, ground
• ¼ tsp, crushed cinnamon powder
• 2 tsp sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes

for spicy barbecue fans

Halve the papaya, remove the seeds, and cut into pieces. Blend thoroughly in a blender with the onions, paprika, chili, ginger, garlic, and white wine vinegar. Pour into a saucepan. Add the cumin, coriander, cloves, cinnamon, and sugar. Bring to a boil and simmer with the lid on for about 10 minutes. Stir occasionally. Be careful, it may splash. Pour hot into rinsed bottles and seal immediately. For longer storage, sterilize in boiling water for 15 minutes and let stand for 15 minutes. Then remove and let cool. Makes 3 x 250 ml bottles.