A rich and fiery chili sauce. Take care when handling chili peppers. And serve sparingly!
What you'll need and how to make this dish
2 red onions
250ml malt vinegar
7 garlic cloves
1 green bell pepper
1 red bell pepper
800g cherry tomatoes
30 mixed chilies
1 tbsp ground black pepper
1 tbsp brown sugar
Preheat the oven to 400°F/200°C.
Finely chop the red onions and sweat gently on a low heat in olive oil for 5 minutes.
Peel the garlic and add it to the onions.
Meanwhile, chop the bell peppers to 1 inch pieces. Add the bell peppers and tomatoes to a roasting dish, and rub with lemon juice, olive oil and black pepper. Transfer to the oven and roast for 30 minutes.
Once the onions and garlic have softened, chop and add the chilies, seeds and all. Mix well and continue to gently fry.
Thoroughly wash your hands following handling raw chilies.
Once the tomatoes and bell peppers have finished roasting, add them to the pan. Cook for at least 10 minutes, breaking them up with a masher or a hand blender as they simmer. Once broken up, mix in the sugar.
Transfer the sauce to a blender and blend until smooth.
Return to the pan and add the vinegar and juice of the limes.
Cook through for a further 10 minutes, then leave to cool.
Transfer to sterilized jars and keep refrigerated.
Leave for at least two weeks before tasting.
Umami Magazine & Umami Publications is a fictional magazine and publisher for illustrative purposes only.