Perfect for giving as a gift, this this bright, feisty sauce is the ideal accompaniment to vegan meals.
Makes: approximately 5 x 250g bottles
200g red chilies, trimmed and halved lengthways
1kg Piccolo cherry tomatoes, halved
1 large onion, roughly chopped
4 garlic cloves, peeled
50g fresh root ginger, peeled and roughly chopped
200ml white vinegar
800g granulated sugar
1 Remove most, but not all the seeds from the chilies. (It’s a good idea to wear a pair of disposable latex gloves and just scoop them out with your fingers).
2 Put the Piccolo cherry tomatoes, chilies, onion, garlic and root ginger into a food processor and chop finely, though be careful not to over process – they need to be fine, but not liquidized! Tip into a large saucepan and add the vinegar and salt.
3 Slowly bring to the boil, then reduce the heat and simmer, uncovered, for 10 minutes. Add the sugar and stir until dissolved. Simmer gently for 30-40 minutes, stirring often, until slightly reduced and thickened.
4 Meanwhile, sterilize 4-5 x 250g clean bottles by placing them in a low oven at 150°C, fan 130°C, Gas Mark 2 for 10 minutes. Stir the chili sauce, then ladle it through a funnel into the hot sterilized bottles. Seal with the lids. Leave to cool, then label. Store in a cool place for up to 1 year.
Cook’s tip: Remember to sterilize the ladle and funnel before using them – or wash thoroughly in very hot water.
For more recipes visit British Piccolo website.