Hotdog Chilli Recipe

Ingredients

6 Tomatoes
1 Onion
1 Red pepper
2 Garlic cloves
2 tbsp olive oil
1 tsp ground cinnamon
1 tsp chilli flakes
1 tsp ground ginger
1 tsp salt
½ tsp ground black pepper
1/3 cup light muscovado sugar
5tbsp cider vinegar
1 handful fresh basil leaves

Skewer each of the tomatoes in turn on a metal fork and hold in a gas flame for 1-2 minutes, turning until the skin splits and wrinkles. Slip off the skins, then roughly chop the tomatoes.

Roughly chop the onion, red pepper and garlic. Heat the oil in a saucepan. Add the onion, red pepper and garlic.

Cook gently for 508 minutes until the pepper is softened. Add the chopped tomatoes, cover and cook for 5 minutes until the tomatoes release their juices.

Stir in the cinnamon, chilli flakes, ginger, salt, pepper, sugar and vinegar. Bring gently to the boil, stirring until the sugar dissolves.

Simmer uncovered for about 20 minutes or until the mixture is pulpy. Stir the basil leaves and check the seasoning.

Allow the chilli to cool completely then transfer it to a glass jam jar or a plastic container with a tightly fitting lid. Store covered in the fridge.