Ingredients
1 cup of Homemade or Organic Tomato Sauce
1 tsp of Fresh thinly sliced Organic Ginger
1/2 tsp of Organic Black Cumin
1 medium Organic Red Capsicum, sliced into rings
1
medium Organic Onion, sliced into rings
2
tbsp Homemade or Organic Vinegar
2 tbsp Sea Salt
200g to 1kg of Hot Chilies Depending on how hot you want it
Method
Slice the chilies lengthwise and remove the seeds (or leave
them in if you like it real Hot).
Dry roast the chilies in the oven on a tray with the garlic,
onion, capsicum and ginger until tender Then place all of the ingredients in a
blender and puree until most of the lumps are gone then sieve it to remove any
skins or hard bits and place in a sterile, airtight, foodsafe container and
refrigerate it or for several days before using. This sauce will keep for
several months refrigerated or use 2 tbsp of mesophilic culture when it has
cooled and follow the directions in the introduction.
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