Spicy Tomato Sauce

1 review, 4 star(s). 100% would make again

Ready in 1 hour 15 minutes

This piquante tomato sauce keeps well, and makes a great dip for fishcakes.


2 small fresh red chillies; seeded
2 medium red peppers; seeded and roughly chopped
2 medium cloves garlic; crushed
1 medium shallot; roughly chopped
1 400-g can tomato with juice; chopped
100 grams dark muscovado sugar
3 tablespoons sherry vinegar

Original recipe makes 0.5



Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth.

Pour the pur?e into a stainless steel saucepan, add the sugar and vinegar, then bring to the boil, stirring from time to time. Reduce the heat and simmer for 40-60 mins until thick, stirring regularly, especially in the latter stages of cooking.

Pour into large, warm sterilized jars then cool. This will keep for up to 2 weeks in the fridge.

Verified by stevemur
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Calories Per Serving: 1193 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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