Recipe for Homemade Chilli Sauce
Great sauce for meatballs, burgers and hotdogs or wors rolls or you can bottle it as a gift.
Exim Chillibite Spice 45g
Exim Mixed Bell Peppers 45g
Tomato Puree 400g
Canola Oil 45ml
White Sugar 150g
Brown Spirit Vinegar 125ml
Add the tomato puree, the Exim Chillibite Spice, the Exim Mixed Bell Peppers and the oil to your pot and bring to a simmer. Then add the sugar and the water (Leaving some to mix with the starch) and simmer for 3 minutes. Add the vinegar and bring to a boil. Add the remaining water to the cornstarch and mix to a slurry. Add the slurry to your sauce and boil on high for a further 3 minutes.
If you bottle while hot into sanitised bottles the sauce will last 6 months at ambient temperature.
Refrigerate once open.