Hot Chili Sauce with Tomatoes

Let’s start with preparing the ingredients for our chili sauce.

Bring a few cups of water to a boil in a pot and prepare a bowl with iced water. Add the tomatoes (400 g) to the boiling water for a few seconds and immediately after that place them in the iced water. This will make the process of peeling them much easier. Then proceed to peel and grind them in a your favorite food processor. 

Peel the garlic (1/2 bulb), cut the red hot chili peppers (40 g) and add them altogether in the tomato puree. Make sure you mix it and let it stay for 10 minutes, so the puree absorbs the flavors of the other ingredients.

Add the apple cider vinegar (10 ml), the white granulated sugar (1 tsp), the sunflower oil (35 ml) and the black peppercorn (5-6 corns would be enough, but since this is a hot sauce, don’t be afraid to put some more) and mix again.

Taste the mixture and let your taste buds decide whether it lacks anything. You know we love it when you are brave, so be bold and try adding any kind of herbs you think will go with it and share it with us in the comment section below!

Put the pan on the oven on medium to low heat and let it boil until you get the consistency you’d prefer.

Take it off the oven and sprinkle with some fresh cilantro.

If you’d like to conserve the hot chili sauce with tomatoes in the fridge, pour it in a jar, or a bottle and sterilize for 6-7 minutes.

You can get a jar of sauce using the given quantities.