RECIPE BY:

Matt Sinclair

INGREDIENTS:

• 12 Coles long red chillies, roughly chopped
• 1/3 cup Cobram Estate Light Extra Virgin Olive Oil
• 1 tin Ardmona diced tomatoes
• 6 cloves garlic, roughly chopped
• 2 inch piece ginger, roughly chopped
• 3 medium red onions, roughly chopped
• 2 cups malt vinegar
• 2 cups brown sugar
• 3 Tbsp. salt

METHOD:

• Heat oil in large fry pan or wok over high heat, until smoking. Add all chopped ingredients and fry off until deeply caramelised and charred. Approximately 10- 15 minutes.
• Once mixture is nice and dark, deglaze with vinegar. Add sugar and tomatoes, stir through and cook until sugar has dissolved.
• Place into food processor and blitz. Mixture should be slightly lumpy, you want to keep a little of the texture.
• Return sauce to pan and reduce until it begins to thicken, taste and adjust seasoning with vinegar, sugar and salt if required. It will continue to thicken as it cools.
• Place into a glass jar and allow to come down to room temperature before refrigerating.