This sauce is delicious with cold meat or on a burger pattie.
Makes 3-4 bottles
1 kg tomatoes, peeled, cored, chopped
1 L white vinegar
2 hot red chillis, deseeded and sliced (optional)
1 cup sugar
1-2 Tbsp whole pickling spice, tied in muslin
In a large stainless steel saucepan, place tomatoes, half the vinegar and chillis. Bring to the boil. Reduce heat and boil gently for 15-20 minutes. Allow to cool.
Transfer mixture to a blender or food processor with a metal blade and purée until smooth.
Return mixture to saucepan. Add remaining vinegar, sugar and pickling spice bag.
Return to the boil, reduce heat and cook, stirring frequently for about 45 minutes or until mixture is almost the consistency of tomato sauce.
Ladle hot sauce into sterilised hot bottles. Remove air bubbles and seal bottles with lids.
Tip: For a milder sauce, replace hot chillis with half a red capsicum, and reduce the pickling spice to 1 Tbsp.
Nutrition Information Panel
|Per Serving [25 ml Serves]|
|- saturated fat||LESS THAN 1g|