makes about 12 cups
With the chilli, leave the seeds in if you prefer a hotter sauce and remove them if you’re more of a mild person. You could always make a big batch without the seeds then bottle half and add the seeds or some dried chilli and cook for a little longer so you have a mild version and a hot one.
10 brown onions, peeled & quartered
25 red chillies, stalks removed (see note above re. seeds)
2L (8 cups) tomato ketchup
1kg (2lb) brown sugar
10 tablespoons (60g /2oz) smoked paprika
1. Pop your jars and their lids in the dishwasher on a high setting.
2. Whizz onion and chilli in a food processor until you have a smoothish puree. You will probably need to do this in batches.
3. Heat a few tablespoons olive oil in a large saucepan.
4. Add onion puree and cook, covered over a medium-low heat for about half an hour or until onion is soft. Remember to stir occasionally.
5. Add ketchup, sugar and paprika. Increase the heat and bring to a simmer.
6. Cook uncovered, stirring occasionally for about an hour or until sauce has thickened slightly. Taste and season if required but it probably won’t need anything.
7. Remove from heat and pour into warm jars from the dishwasher and seal immediately (I like to use gloves to avoid burns).
This sauce will keep for months in the pantry if you take the time to sterilise your jars (read – pop them in the dishwasher on the highest setting just before you use them.) But will need to be refrigerated once a bottle is opened. If you can’t be bothered with the sterilising thing, it will still keep for months or even longer in the fridge.
super hot – double the chlilies & keep the seeds in.
Problem Solving Guide
sauce burning – reduce the heat and stir more freequently.
can’t find smoked paprika? –just substitute in regular paprika, the flavour won’t be as smoky but it will still be delicious..
Needs an air tight container. I like glass jars but little sealable plastic bags would also work well.
onions, tomato ketchup, sugar, chillies, paprika
straight up – serve with your favourite BBQ meat or vegetables. Particularly great with a steak or sausages. Also good with roast meat.
BLT – use as a spread to make a bacon, lettuce & tomato sandwich with a difference.
aioli – serve with garlicky mayo as a deafly sauce duo for BBQ steaks.