Chili Sauce
Ripe tomatoes cooked down for two and a half hours with vinegar, onion and warm spices until thick and dark. Not hot in the modern sense — it is a spiced tomato relish for cold meat.
Ingredients
- ripe tomatoes — 12 pcs
- red pepper, finely chopped — 1 pc
- onion, finely chopped — 1 pc
- vinegar — 480 ml
- sugar — 3 tbsp
- salt — 1 tbsp
- ground cloves — 2 tsp
- ground cinnamon — 2 tsp
- ground allspice — 2 tsp
- grated nutmeg — 2 tsp
Instructions
- Score the tomatoes, dip them in boiling water for 30 seconds and slip off the skins.
- Slice them and put them in a large heavy pan.
- Add the pepper, onion, vinegar, sugar, salt and all the spices.
- Bring slowly up to the boil, stirring so nothing catches on the base.
- Cook gently for two and a half hours, stirring now and then, until thick and dark.
- Pour into sterilised jars while still hot and seal.