Chilli sauce

1. 1

   Skin the tomatoes by making a criss-cross on the bottom of each one and then plunging them into a pan of boiling water for a couple of minutes. Remove with a slotted spoon and transfer to refresh in a bowl of ice cold water. Once cool, carefully remove the skin.

2. 2

   Scoop out the seeds of the tomatoes over a sieve to collect the juices, and tear the flesh into small pieces. Set aside in a bowl.

3. 3

   In a very hot pan, place the onion, cut side down with the unpeeled garlic cloves and cook until charred. Turn onto the other side for a few minutes, and then remove and peel both the garlic and the onion, then chop finely. Set aside the garlic and onion separately.

4. 4

   Dry fry the chilies in a hot pan for about 4-5 minutes, turning frequently so that they don’t burn - they should lighten in colour when they are done.

5. 5

   Add the chillies to a bowl with the cola and a splash of water and leave to plump for about 15 minutes.

6. 6

   In a saucepan, gently fry the chopped onion in the sunflower oil with the oregano, coriander stalks, black pepper and a splash of water until the onions are soft, but not coloured.

7. 7

   Add the garlic, tomatoes and their juice, cloves and ground cumin and simmer gently for about 10 minutes. Season with salt.

8. 8

   Add the orange juice, the vinegar and the rehydrated chilies to the pan and, using a stick-blender, blend until smooth.

9. 9

   Pass through a sieve into a clean saucepan and bring to the boil. Cook gently for about 30 minutes, then add the cocoa powder and cook for a further 10-15 minutes, or until the mixture is the consistency of a pouring sauce.

10. 10

    Add more cola, orange juice, seasoning and spices to taste if necessary.

11. 11

    Pour into sterilised bottles and seal.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.