2 Cans (400 Gram) of chopped tomatoes
2 Red chillis of your choice
1 Level teaspoon of paprika powder
1 Level teaspoon of chilli powder
2 Tablespoons of brown sugar
1 Chopped medium onion
2 cloves of garlic crushed finely
80 Gram tin of tomato puree
2 Basil leaves
2 Tablespoons of Olive Oil
3 Tablespoons of spirit vinegar
Heat the olive oil in a saucepan, add the onion, garlic, basil and chillis and cook until soft. Empty the cans of tomatoes, vinegar, sugar and the puree as well as the spices into the pan and reduce to about one third of original volume.
Pour the mixture into a blender and blend into a fine puree.
If you want to preserve your sauce, it is vitally important to boil your bottles and lids well to kill any bacteria that might be present. It is also important to re-boil your chilli mixture just before decanting into the bottles and to complete the task whilst everything is at boiling temperature.
Leave no air between the lid and the sauce to ensure a good vacuum seal once the contents have cooled to room temperature. Please be careful when making this sauce, and keep the children out of the kitchen to prevent any accidents. Thank you.