This has got a lovely fresh zing to it. Perfect for BBQ season, or actually at any time. Full credit goes to the great Jamie Oliver for pointing out the amazing link between apple and chilli on his chilli sauce recipe. I have made a few tweaks but the base idea is from him.
Ingredients:
- 400g tin good quality plum tomatoes
- 2 whole apples
- A variety of fresh red chilli peppers, around 350g but no need to be precise!
- 1 large onion
- 1 jar or can of roasted red peppers
- 100ml white wine or cider vinegar
- olive oil
- salt, pepper to taste
A note on which chilli peppers to use: I like to use a mix of peppers for this sauce, but the hotter the peppers you choose, the hotter the sauce. I put in a mix of long red peppers, a few “Scotch Bonnets” (caution – very hot), some smaller finger/Bird-Eye chilli peppers and maybe a few Jalapenos. If you want your sauce to be less fiery, cut back on the Bird Eye and the Scotch Bonnet and keep to the longer, bigger peppers which tend to be sweeter and not as hot.
First, peel the onion and roughly chop. Chuck it in the food processor, along with the peeled apples, the roasted red peppers and the chilli peppers. Give a good blitz so that it makes a puree.
Add some olive oil to a pan over a medium heat and put in the blended mix. Fry for around 5 minutes, stirring regularly.
Now, add the tin of plum tomatoes and stir. Add the vinegar and season with salt and pepper. Continue to cook for around 10 minutes.
Pour the whole mixture into a liquidiser or smoothie maker – or back into your processor if you don’t have one – and blend until smooth.
Sterilise a few glass bottles or jars in boiling water and – using sterilised tongs and funnel – pour the sauce into your jars. This should keep in the fridge for up to two weeks to keep you and your guests thoroughly entertained and fired-up at every mealtime that you bring it out!
