Markim’s Medium Chili Sauce

2 tins “Just Organic” Italian Diced Organic Tomatoes

½ White or Brown Onion, diced

1 Splash of Extra Virgin Olive Oil (slightly less than a tablespoon)

3 Pinches of Sea Salt

1½ Teaspoons Rice Malt Syrup

½ Teaspoon piece of Fresh Ginger, finely chopped

5 Drops Tobasco Sauce

1 Clove of Garlic, crushed through garlic press

1 Teaspoon Chili Flakes

1 Teaspoon Apple Cider Vinegar

Makes approx. 350ml

Preparation (5 Min)

In a small bowl, add the Sea Salt, Chili Flakes, Ginger and Garlic

Into your blender, sieve the two tins of Diced Organic Tomatoes, discard the waste, add the Rice Malt Syrup, Tobasco Sauce and Apple Cider Vinegar – Blend on low setting 10 seconds, set aside.

Cooking (15 Min)

Using a saucepan over medium heat, add Olive Oil and Diced Onion, cook for 3 Min, stirring occasionally.

Add the Sea Salt, Chili Flakes, Ginger and Garlic, cook a further 2-3 minutes, stirring constantly.

Pour the contents of the blender in that you had set aside (don’t wash blender), and gently bring to a simmer, stirring occasionally, allow to simmer for 10 Min.

Pour back into your blender, and blend for 15 seconds on low-medium, and on high for 10 seconds.

Pour into your sterile container or sauce bottle, refrigerate.

Brought to you by Mark & Kim Vincent