Home made chili sauce

Rating (11 ratings)


1000 g ripe tomatoes
1 tart apple
2 small onions
3-4 garlic cloves or 1 Solo garlic head
100 ml water
100 ml white wine vinegar
100 g Dansukker granulated sugar
3 g Colmans mustard powder
5 g paprika powder
5 g chilli powder
3 g salt


Blanch, peel and deseed the tomatoes. Chop them. Peel, core and dice the apple. Peel and dice the onion and garlic. Put everything in a pan with the water, cover and simmer for approx. 15 minutes. Pour the mixture into a blender and liquidise until smooth, or push through a fine sieve. Pour back into the pan and add the other ingredients. Simmer for 5 minutes, stirring constantly. Pour into warm, sterilised bottled or jars. Seal. Refrigerate for a couple of weeks before serving.

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