2-3 tomatoes (possibly a canned tomato).

1 apple.

3-4 pcs. Yellow onions.

1 piece of ginger (about thumbsize).

5 cloves of garlic.

1 carrot.

1 dl winegar.

100 grams of cane sugar (muscovado sugar is also very good).

4-6 cl Brandy or Cognac.

10-15 pcs. dried Peccoroncino or Piri-Piri Chili.

2 ds. Tomato puree approx. 300 grams

Salt and pepper, and possibly oil at the last boil.

What to do

Cut the tomato, apple, onion, carrot, garlic and peeled ginger, into as small pieces as possible. Put it in a thickened pot, pour sugar, vinegar and brandy on it. break up the chili up, in smaller pieces, they will be cooked out. Remember, you can always add more chilli if it’s stronger, but you can unadd.

Boil with rather low heat, as if it were a normal tomato sauce. Let it boil until it the texture turns thick, the longer the better. Let it cook in several hours, and stir it once in a while. If the sauce caramelizes a little at the bottom, it does not matter, it simply contributes by giving the sauce “depth”.

Finally, add tomato puree and boil it. Be aware, it may splash a bit, so remember to stir it. Season with salt and pepper.

Pour the sauce into scalded jam glass, it can last for several years in the refrigerator.

Tip: Divide the sauce into several small portions. 4-6 different kinds, and give them different flavors. Try with cinnamon, lemongrass, cacao beans, oregano, sage, chocolate and so on, the possibilities are endless. The chef in the house has a small favorite. Boil it with sesame seeds, it gives a delicious nutty flavor to the sauce.