Chili Sauce

Submitted by BeccaB3c

"Serve as a sauce with kebabs or use as a flavoring in stews or pasta sauces. This keeps for several months if closely covered and refrigerated. Place whatever you immediately don't use in hot sterilized screw-top jars or bottles and store for later use. Makes about 3 cups."

 

• Ready In: 30mins
• Ingredients: 5
• Yields: 3 cups
• Serves: 12

ingredients

• 10 garlic cloves
• 6 large onions, finely chopped
• 1⁄2 cup vegetable oil
• 7 ounces fresh red chilies, seeded and chopped
• 1 1⁄2 cups ketchup

directions

1. Peel the garli cloves, then finely chop.
2. In a medium heavy-based saucepan, gently fry onions in oil until they are soft; add the garlic and cook for 2 minutes. Add chilies and simmer for about 5 minutes.
3. Place the mixture in a food processor; add ketchup and puree. Return mixture to saucepan and simmer 15 minutes. Cool.