Ingredients:
8 tomatoes, chopped
4 large hot chillies chopped (to make it zippy if you prefer)
2 tablespoons crushed garlic
2 large green peppers chopped
2 tablespoons coconut oil
1 large onion chopped
Teaspoon salt
Half a cup of apple cider vinegar
Bring mixture to the boil, and allow to simmer for about 3 hours until all items soft and mixture is thick. Taste to see for adjustments - you my need to add a little sweetener depending on acidity of tomatoes. First batch I needed to, second batch not. Decant into clean class jars while still warm. Close and submerge in just boiled water for 5 minutes to complete the bottling process. I still keep it in the fridge as a precaution, but you don't need to.
Enjoy :)
Love this recipe .... this will be the third year I make it! I don't use coconut oil tho, when chilled it solidifies and gives a milky look. Not attractive. So I exchange it with olive oil.
ReplyDeleteLol, and here I am again in late summer looking at the same recipe. I make it every year ... Bottling the best of late summer tomatoes, chillies, and this year, adding courgettes. Love this recipe!
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