I
INGREDIENTS
- 250 grams Tomatoes (Half cut into cubes, other half blended)
- 150 grams Garlic (3 large heads)
- 2 cups Denova Macadamia Plain Oil
- 1/2 Cup Denova Macadamia Chilli Flavoured Oil
- 2 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoon vinegar
- 1 teaspoon ground black pepper
- 1 tablespoon soya sauce (optional)
Mix together the Tomatoes, Garlic and Oil.
Cook in low medium heat while stirring continuously. Cook for around 20 to 25 minutes until the chili changes color.
Then, add the other ingredients. Add the sugar, salt, black pepper and soya sauce. Stir until well blended.
Add vinegar. After adding vinegar, do not stir for 3 minutes. Just let it boil. This is to avoid “raw taste” of the vinegar.
After 3 minutes, stir and cook for another 20 minutes.
Once the chili and garlic is cooked, remove from heat and let it cool completely.
Put in a clean dry jar with lid.
The shelf life of this sauce is around 3 to 6 months depending on the preparation and storage.
Keep in the refrigerator and sealed
