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Prep 5 mins
Cook 25 mins
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.
- Peel the garli cloves, then finely chop.
- 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.
- Place the mixture in a food processor; add ketchup and puree. Return mixture to saucepan and simmer 15 minutes. Cool.