- 1 ½ lb tomatoes, washed, quartered and seeds removed.
- 20 dry hot chile peppers, stems and seeds removed.
- 1¼ liter water.
- 2 garlic cloves.
- ¼ cup cider vinegar.
- ½ tsp ground paprika.
- 1 tsp ground cumin.
- 1 tsp dried oregano.
- 1 tsp salt.
- 1 tbsp light brown sugar.
Directions:
1- Toast the chillies in a frying pan over a high heat for a few minutes until fragrant.
2- Place the chillies in a saucepan, add the garlic and the water. Bring to the boil and simmer for 15 minutes.
3- Remove from the heat and allow to cool.
4- Put the chillies, garlic and ½ cup chilli cooking water into a food processor.
5- Add the tomatoes, vinegar, cumin, paprika, oregano, salt and sugar and blend until completely smooth. Strain the sauce through a sieve.
6- Pour the sauce into a clean saucepan and cook for 5–7 minutes over a medium-high heat until it has reduced and thickened slightly.
7- Funnel into a sterilised glass bottle or jar and seal. It will keep for about 3 months in the fridge.