2 large red peppers, no seeds or membranes, Cleaved
2 kg ripe tomatoes, Cleaved
3 medium onions, fine lyanes
3 chopped celery logs
20 cups of malt vinegar
2 chopped red chillies
3 smashed garlic cloves
2 teaspoons shredded fresh ginger
1 tablespoon of fresh coriander leaves, in slices
1 teaspoon of cumin ground
1 teaspoon of spices
2 teaspoons ground black pepper
1 teaspoon of spicy English mustard
2 tablespoons of paprika
1 teaspoon tabasco
10 cups of brown sugar
In a large heavy-bottomed frying pan, pour the peppers, the tomato, the onion, the celery, vinegar, chillies, garlic, the ginger, cilantro, cumin, spices, pepper, mustard, paprika and tabasco. Bring to the boil and cook over medium heat, stirring occasionally; lower the heat and cook uncovered for an hour.
Cool 15 minutes and use the chopping mincer to reduce it to puree. Pour the mixture back into the pan, add sugar, simmer and stir until sugar dissolves. Continue for half an hour or until the mixture is thick enough to stick to the spoon.
Pour the mixture into sterilized jars and close immediately. Allow two days before consuming the sauce.
Recipes easy to https://recetasdecocinafaciles.NET /