Ingredients:

  • 2 tbsp (30ml) Olive Oil
  • 1 large Brown Onion, finely chopped (about 200g)
  • 2 cloves Garlic, minced
  • 1 inch (2.5cm) piece of Fresh Ginger, peeled and minced
  • 1 Red Bell Pepper, seeded and finely chopped (about 150g)
  • 1/2 cup (120ml) Apple Cider Vinegar
  • 1/2 cup (120ml) Malt Vinegar
  • 1/2 cup (120ml) Water
  • 1/4 cup (60ml) Tomato Puree (paste)
  • 2 tbsp (30ml) Molasses (or Black Treacle)
  • 2 tbsp (30ml) Tamarind Paste (or Worcestershire Sauce)
  • 1 tbsp (15ml) Soy Sauce
  • 1 tbsp (15ml) Dijon Mustard
  • 1 tsp Ground Allspice
  • 1/2 tsp Ground Cloves
  • 1/4 tsp Cayenne Pepper (optional, for a kick)
  • 1/2 cup (100g) soft Brown Sugar, packed
  • 1/4 cup (30g) Raisins, chopped finely
  • Salt and freshly ground Black Pepper, to taste

Instructions:

  1. Heat olive oil in the saucepan over medium heat. Add onion and cook until softened and translucent (about 5-7 minutes). Add garlic and ginger; cook for another minute until fragrant.
  2. Stir in the chopped red pepper and cook for a further 3 minutes.
  3. Pour in the apple cider vinegar, malt vinegar, and water. Bring to a simmer.
  4. Add tomato puree, molasses, tamarind paste (or Worcestershire sauce), soy sauce, Dijon mustard, allspice, cloves, cayenne pepper (if using), brown sugar, and chopped raisins. Stir well to combine.
  5. Reduce the heat to low and simmer, uncovered, for 1 hour 30 minutes, stirring occasionally to prevent sticking. The sauce should thicken significantly and reduce in volume. Visual cue: Sauce should coat the back of a spoon.
  6. Taste the sauce and season with salt and pepper to your liking. Adjust sweetness, acidity, or spice level as needed.
  7. For a smoother sauce, carefully transfer the mixture to a blender or use an immersion blender to puree until smooth. Be careful when blending hot liquids!
  8. Pour the hot sauce into the sterilised jar, leaving about ½ inch of headspace. Seal tightly and allow to cool completely. Store in the refrigerator.