Flaming hot sauce
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- 12 vine tomatoes, chopped
- 2 red Scotch Bonnets, de-seeded and chopped
- 400ml cider vinegar
- 100g tomato ketchup
- 150g caster sugar
- 2 tbsp soy sauce
- 2 cloves garlic, crushed
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp dried thyme
Put all the ingredients in a pan and simmer gently, covered, for 30 minutes.
Pass through a sieve and return to the pan.
Return to a simmer and cook for a further 20 minutes until thick, like ketchup. Cool and put in sterilised bottles. To sterilise a bottle or jar, pre-heat the oven to 140C/120C Fan/Gas 1. Wash the container in hot, soapy water, then rinse well. Remove any rubber seals, then put in the oven on its side for 30 minutes.
Once opened, keep in the fridge for up to 3 weeks.