This incredibly flavorful homemade sauce combines the heat of fresh peppers with the natural sweetness of apples and tomatoes to create a complex, well-balanced condiment that’s perfect for enhancing any meal. The unique addition of apples provides natural sweetness and helps balance the spice level, while the slow-cooking process allows all the flavors to meld beautifully. This sauce is excellent with breakfast dishes, meat preparations, and fried foods, making it a versatile pantry staple that will elevate your cooking all year long.
Ingredients
- 2 kg (4.4 lbs) hot red peppers (or sweet peppers for milder version)
- 2.5 kg (5.5 lbs) ripe tomatoes
- 1 kg (2.2 lbs) red bell peppers
- 3 medium purple onions (450g / 1 lb)
- 2 heads garlic (about 20 cloves)
- 2 medium carrots, peeled (300g / 10 oz)
- 2 medium apples, any variety (400g / 14 oz)
- 300ml (1.25 cups) vegetable oil
- 100ml (1/2 cup) white vinegar 4% acidity
- 2 tbsp rock salt (40g / 1.4 oz)
- 2 tbsp sugar (40g / 1.4 oz)
- 1 tsp black pepper (5g)
- 1 tsp ground cumin (5g)
- 7-8 whole cloves
Instructions
- Prepare vegetables: Peel and chop onions and garlic cloves. Clean and prepare all peppers, removing stems and seeds if desired for less heat.
- Heat oil: In a large, heavy-bottomed pot, heat vegetable oil over medium heat.
- Sauté aromatics: Add chopped onions and garlic to hot oil. Fry for 5-6 minutes until fragrant and softened.
- Add hot peppers: Add hot peppers to the pot and fry for another 3-4 minutes, stirring regularly.
- Add bell peppers: Add red bell peppers and continue frying for 3-4 minutes until they begin to soften.
- Add tomatoes: Add chopped tomatoes and cook for 5 minutes, allowing them to break down and release their juices.
- Add fruits and vegetables: Add peeled carrots and apples. Add whole cloves for aromatic depth. Cook for another 10 minutes, stirring occasionally.
- Remove from heat and strain: Remove the pot from heat and strain the mixture to achieve a smooth consistency, removing any large pieces.
- Season the sauce: Return strained mixture to pot. Add rock salt, sugar, black pepper, cumin, and vinegar. Stir well to combine all seasonings.
- Final cooking: Place back on heat and cook for 10-15 minutes, stirring regularly, until you reach your desired consistency. The sauce should be thick enough to coat a spoon.
- Prepare for canning: While sauce finishes cooking, sterilize glass jars and lids by boiling them for 2-3 minutes.
- Fill jars: Pour hot sauce into sterilized jars, leaving about 1cm (0.5 inch) headspace. Clean jar rims thoroughly.
- Seal properly: Cover with sterilized lids and tighten. Turn jars upside down and let cool completely, or cover with thick blankets if not inverting.
- Check seal: Once cooled, check that lids are vacuum-sealed (sunken inward and don’t move when pressed). Properly sealed jars can be stored in a cool, dark place for up to one year.
Time and Servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 6-8 jars (500ml each)
Servings: 48-60 servings (2 tbsp per serving)
Nutrition (per 2 tbsp serving)
- Calories: 25
- Protein: 1g
- Carbohydrates: 4g
- Fat: 1g
- Fiber: 1g
- Vitamin C: 15% DV
Why This Recipe Is Healthy
This homemade sauce is packed with beneficial nutrients from fresh vegetables and fruits. Hot peppers contain capsaicin, which may boost metabolism and provide anti-inflammatory benefits. Tomatoes are rich in lycopene, a powerful antioxidant that supports heart health. The addition of apples contributes natural fiber and antioxidants, while garlic provides compounds that may support immune function. Bell peppers add significant vitamin C content, and the overall vegetable blend provides a variety of minerals and vitamins. By making this sauce at home, you control the salt and sugar content while avoiding artificial preservatives and additives commonly found in commercial sauces.
Storage Note: Store unopened jars in a cool, dark place for up to one year. Once opened, refrigerate and use within one month. Discard any jars with bulging or unsealed lids.