- Life & Style
- Books & TV
Red Pepper Sauce
16-20 red or yellow peppers 2 cups cider or rice vinegar 2 cups white wine vinegar 6 cups sugar 1 tsp salt
© Annabel Langbein Media
Remove seeds and roughly chop peppers. Put in a large heavy saucepan with cider or rice vinegar and white wine vinegar. Bring to the boil. Reduce heat and simmer for 15 minutes.
Transfer to food processor and process until smooth. Return juice to washed saucepan, add sugar and salt and stir over low heat until sugar dissolves. Gradually bring to the boil and simmer very gently for a further 15-20 minutes until lightly thickened. Ladle into warm, sterilised glass containers or jars and seal while hot.
Generic content for all other countries not on the list.
Get VIP offers and great foodie inspiration!