CHILLI SAUCE FOR FISH AND CHIPS

Ek het altyd dubbel die resep gemaak. Die dikte hang af van jou eie smaak. Die word natuurlik nie op ‘n stoof gekook soos meeste rissiesouse nie. Ek het dit nog nie probeer nie. Dalk verleng dit die raklewe indien mens dit wel sou kook, ek weet nie. Maar tussen ek en my seun sien so bottel gou sy moses.

1 kg red or green chilli’s
2 kg red onions (sweeter) / 1 kg white onions (hotter), depending on personal preference
1 x 500 g tub crushed garlic
± 250 ml Portuguese red wine vinegar, to your own discretion
250 ml olive oil
1 to 1.5 kg tomatoes
white vinegar to dilute mixture, if necessary

Blend all the ingredients, excluding the white vinegar, in a blender or use a blender stick.
If needed, mix in the white vinegar to dilute the paste, but leave the mixture crunchy.
Do not pulsate the mixture to a watery consistency as it needs the consistency to be between that of tomato sauce and tomato paste.
Bottle in clean tomato sauce bottles, or clean mayonnaise bottles.
Keep the sauce in the fridge.

Recipe: Dewald Muller