Last week following my post Sauce for your Chips, wisewebwoman asked if I had a recipe for a similar sauce with Chilli like her mother used to make. It has taken me almost a week to locate this one and I hope it comes close to the mark.
Tomato and Chilli Sauce
3 lbs firm and ripe tomatoes,
1 small onion, cut into chunks,
1 large or two small tart apples, cut into chunks,
12 ozs brown sugar,
½ bird’s eye chilli, minced,
¼ teaspoon ground cayenne pepper,
¼ teaspoon ground paprika,
¼ teaspoon freshly cracked black peppercorns,
12 fl ozs malt vinegar,
salt to taste,
1 teaspoonful corn flour dissolved in
½ teaspoonful water
Reduce any spices you think will make the sauce too hot for you.
Put the halved or quartered tomatoes, onion and apple chunks in the food processor. Process until smooth. Pour into a large saucepan on a medium heat. Put in the rest ingredients
Stir to dissolve the sugar. Let the mixture bubble and keep stirring to avoid the fruit mixture sticking on the bottom of the pan. When the mixture is reduced and the colour is darker, have a taste. You can add more spices, salt or sugar, to give the correct balance, according to your preference.
Line a large bowl or jug with a muslin cloth. Remove the saucepan from the heat, then, pour the hot sauce through the muslin. Press to get more moisture from the sauce and scrape any residue on the outside of the muslin into the bowl. Discard the leftover tomato mixture in the muslin and return the sauce to the saucepan and put it back on the heat.
Simmer on a low heat until bubbling again. Add the cornflour dissolved in the water, and cook for another 10 minutes to thicken. Pour immediately into the prepared sterilised jars or bottles leaving ¼ inch headroom.
When cold, cork tightly and store. Mark with name and date.