This is what i have been doing many times now and it is damn good stuff once it sits in the bottle for a few weeks:
- 4 cans of tomato pyree(500gram per can).
- 6 cloves of garlic.
- 12 naga morich chilis or other very hot ones.(you can also put various other milder chilis in there too for extra taste, like bunch of lemon drops etc.)
- 1,5dl of brown sugar.
- About 100grams of tomato paste.
- 2 heaped teaspoons of chipotle paste.
- 2 big sweet peppers.
- 2 heaped teaspoons of rose salt.
- 2 medium size red onions.
- 8 tablepoons of red winegar.
- Add some cayenne powder in there too, maybe about 2 teaspoons or you can leave it too.
Combine all ingredients in sauce pan. Simmer for an hour or two and then making it to a fine looking sauce while it is still hot, but not boiling.
Put into sterilized jar or bottles and let them sit in the room temperature for a few weeks before eating the stuff, that is if you can wait that long to try it out.
- 4 cans of tomato pyree(500gram per can).
- 6 cloves of garlic.
- 12 naga morich chilis or other very hot ones.(you can also put various other milder chilis in there too for extra taste, like bunch of lemon drops etc.)
- 1,5dl of brown sugar.
- About 100grams of tomato paste.
- 2 heaped teaspoons of chipotle paste.
- 2 big sweet peppers.
- 2 heaped teaspoons of rose salt.
- 2 medium size red onions.
- 8 tablepoons of red winegar.
- Add some cayenne powder in there too, maybe about 2 teaspoons or you can leave it too.
Combine all ingredients in sauce pan. Simmer for an hour or two and then making it to a fine looking sauce while it is still hot, but not boiling.
Put into sterilized jar or bottles and let them sit in the room temperature for a few weeks before eating the stuff, that is if you can wait that long to try it out.
