Chilli, Tomato and Red Pepper Sauce

Chilli - chili sauceI've mentioned before. Well, along with the plethora of beetroot that he brought recently were all the tomatoes that were left on his tomato plants when he cleared his greenhouse. Some red, but mostly green when they arrived; in between then and now, most have turned red.

End of season green and red tomatoes? A red pepper past its best but still usable? A bag of chillis?

It's got to be a chilli sauce!

Chilli, Tomato and Red Pepper Sauce

750gm end of season tomatoes - some red, some green - peeled and chopped
1 large Red Pepper - chopped
3 or 4 large chillies - chopped
2 onions - chopped
2 inch piece of ginger - grated
3 garlic cloves - crushed
200 ml white wine vinegar
150 gm white sugar
salt - to taste
2 tsp Chilli powder (US - use Cayenne pepper - our chilli powder is just powdered chilli, not a spice mix like yours)
2 tsp paprika
¼ tube tomato puree (50 gm)

Put all the ingredients except the sugar, chili, paprika, salt and tomato puree in to a pan and simmer them until soft. Liquidise, and then sieve them and return them to the pan along with the other ingredients. Simmer them for a further 30 minutes or so before bottling in jars that have been sterilised by putting them into a 120°C oven for about 20 minutes. Cover with lids that have been sterilised in boiling water.

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