Red pepper sauce

Great sweet-sour-hot sauce with multiple use. You can serve it cold as a dip for chips or crisps, spread it on a bake-roll or pizza bread before toasting or baking. I also love to use for soups, stews and goulash that need a bit of spicing up  ;)

INGREDIENTS:

- 3 kg red peppers

-1,5 cup sugar

- 3 tbs salt
- 3/4 cup rice oil

- 2 tbs freshly chopped chilli

- 3 bulbs garlic

- 60 dag of tomato paste (it's better to use fresh tomatoes but only in summer when they are the sweatest)

- 20 g dried basil

- 3/4 vinegar

PREPARATION:

Remove seeds, ribs (the white part inside the pepper), stem and inner membrane from the peppers. Blend them until they create a smooth liquid. Put it to the pot and add sugar, salt, oil and chilli. Boil over medium heat for 2 hours or until thickened and bubbly. Add the rest of ingredients and boil for another half an hour. Ladle the sauce into jars, place a sterile lid on them and  immediately flip the jars upside down. Allow the jars to sit in this position for 30-40 minutes. Remember to flip the jars back over and put your finger in the middle to see if they are sealed. If it pops, the jar is not sealed. 

Et voilà!