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Tomato chili sauce the 2nd

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Ingredients for 4 servings:

  • 1 kg tomatoes, ripe
  • 20 g ginger, peeled and weighed
  • 2 cloves garlic
  • 3 red chili peppers
  • 450 g cane sugar
  • 100 ml red wine vinegar
  • 3 tbsp fish sauce

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Remove the stems from the tomatoes and roughly dice them. Place the diced tomatoes, peeled garlic cloves, and peeled and chopped ginger, along with the fish sauce and red wine vinegar, in a large pot. Now blend everything thoroughly with an immersion blender. Add the sugar and let everything simmer gently on the stove for about 30 minutes. I pour the sauce into twist-off jars while it’s still piping hot, turn them upside down for 5 minutes, and keep a supply.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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