Submitted by Cazzy

Ingredients:

• 1lb tomatoes
• 4 red chilies
• 2 red peppers
• 4 cloves garlic
• 2 medium onions
• ½ cup of sugar
• ¼ cup of vinegar
• Salt (soy/fish sauce work well too)
• 1-2 tbls oil

Method:

1. Heat the oil and add the onions, cook (without browning) until soft.
2. Add the garlic, chilies and peppers, cook for 2/3 mins until soft.
3. Add the remaining ingredients and simmer for 20 mins then blitz in the blender (you could pass it through a sieve  if you want a smooth sauce) at this stage you can add some water if its too thick.
4. Adjust the heat/salt/sweetness etc to suit your taste.

I freeze this sauce in portion sizes in ziploc bags lying flat in the freezer which doesn't take up much room although if you are struggling for space you can put in in sterilised jam jars too.

I've used it as a marinade for chicken and prawns, a sauce for veggie stir frys, used it instead of creole sauce for jambalaya, added it to curries and used as a dipping sauce.

Roasting the tomatoes, peppers and garlic in the oven first gives more depth to the sauce but I'm a lazy cook!