The Sauce

Name: The Sauce
Total time: 198 min
Cuisine: Caribbean
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

3h 18m

Serves 1

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The Sauce

instagram.com

3h 18m

Serves 1

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.