The Sauce
Directions
- 1Write “The Sauce” on a piece of tape and stick it to a jar.
- 2Dice the brown onions.
- 3Finely chop the fresh chillies.
- 4Grate or smash the garlic cloves.
- 5Peel and roughly chop the fresh ginger.
- 6Gently fry the onions in olive oil for 15 minutes until sweet and tender.
- 7Add the chillies, spices (ground cloves, ground allspice), garlic, and ginger to the pan.
- 8Fry gently for 3 minutes to activate the aromatics.
- 9Roughly chop the plum tomatoes.
- 10Add the plum tomatoes to the pan.
- 11Roughly chop the cooking apples.
- 12Add the cooking apples to the pan.
- 13Add flaky salt to the pan.
- 14Add caster sugar to the pan.
- 15Add soft brown sugar to the pan.
- 16Pour organic red wine vinegar into the pan.
- 17Simmer the mixture for 3 hours, stirring when needed.
- 18Blend with an immersion blender until smooth.
- 19Pass the sauce through a mouli or push it through a sieve with a wooden spoon.
- 20Pour the finished sauce into sterilized jars and seal them.
Ingredients
- 3 brown onions
- 4 tbsp olive oil
- 3 fresh chillies, deseeded and finely chopped
- 3 tsp ground cloves
- 2 tsp ground allspice
- 1 large head of garlic, cloves grated or smashed
- 5 cm thumb fresh ginger, peeled and roughly chopped
- 3.5 kg plum tomatoes, roughly chopped
- 3 cooking apples, roughly chopped
- 100 g flaky salt
- 650 g caster sugar
- 300 g soft brown sugar
- 650 ml organic red wine vinegar
Equipment
large panknifechopping boardwooden spoonimmersion blendermoulisievejarslidsdishwasheroven
Tips
- Keep an eye on the sauce while simmering, stirring when needed to prevent it from catching on the bottom of the pan.
- After blending and straining, taste and adjust seasoning with more sugar, vinegar, or chili flakes/hot sauce for a kick.
- If the sauce is too runny, reduce it further by simmering.
- To store, sterilize jars and lids by running them through a hot wash in the dishwasher or by filling them with boiling water, drying briefly in a 100°C fan oven, then pouring in the sauce and sealing.
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