Wednesday, February 8, 2012
This sauce will keep for months in the pantry if you take the time to
sterilise your jars (read – pop them in the dishwasher on the highest
setting just before you use them.) But will need to be refrigerated
once a bottle is opened. If you can’t be bothered with the sterilising
thing, it will still keep for months or even longer in the fridge. If you
can’t find smoky paprika, just substitute in regular paprika.
makes about 12 cups
10 brown onions, peeled & quartered
25 red chillies, stalks removed
2L (8 cups) tomato ketchup
1kg (2lb) brown sugar
10 tablespoons (60g /2oz) smoked paprika
Pop your jars and lids in the dishwasher on a high setting.
Whizz onion and chilli in a food processor until you have a
smoothish puree. You will probably need to do this in batches.
Heat a few tablespoons olive oil in a large saucepan. Add
onion puree and cook, covered over a medium-low heat for
about half an hour or until onion is soft. Remember to stir occasionally.
Add ketchup, sugar and paprika. Increase the heat and bring to a simmer.
Cook uncovered, stirring occasionally for about an hour or until sauce has thickened slightly.
Taste and season. Remove from heat and pour into warm jars from the dishwasher and seal immediately.