Chilli sauce

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By Food24 November 03 2009
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Ingredients (7)

1.00 onion — small, very finely chopped
2.00 garlic — cloves, crushed
2.00 red chilli — deseeded and finely chopped
205.00 g pimento peppers — finely chopped
410.00 g tomatoes — whole peeled, finely chopped
15.00 ml vinegar — red wine
30.00 ml fresh chillies — 573
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Method:

Blend all ingredients together. Pour into a glass bottle with a screw-top lid.
The marinade keeps well in the fridge for up to two weeks.
Serve with grilled mealies (corn on the cob).
Makes 300 ml sauce.



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