1 Kilogram Tomato, Whole 1 Unit Onion, Brown 1 Unit Capsicum, Red 1 Unit Capsicum, Green 3/4 Cup Vinegar 1/2 Cup Sugar, Brown 1 Tablespoon Salt, Sea 1 Tablespoon Allspice 1 Teaspoon Cinnamon 1 Teaspoon Ground Cloves 1 Teaspoon Ground Ginger 2 Clove Minced Garlic
1. Prepare The Vegetables: Begin by finely chopping the tomatoes, onions, and bell peppers. Mince the garlic cloves. The finer the vegetables are chopped, the more blended the flavors in the sauce. 2. Combine Ingredients: In a large saucepan, combine the chopped tomatoes, onions, bell peppers, and garlic. Stir in the white vinegar, brown sugar, salt, allspice, cinnamon, cloves, and ginger. 3. Cook The Sauce: Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer. Stir occasionally to prevent sticking. The sauce will thicken, and the flavors will concentrate during this process, which should take about 2 hours. 4. Adjust Seasonings: Taste the chili sauce and adjust the seasonings if necessary. Some may prefer more sugar or a dash of vinegar for a tangier flavor. 5. Cool And Store: Once the sauce has thickened to your liking, remove it from the heat and let it cool. Transfer the chili sauce to sterilized jars. If not used immediately, store it in the refrigerator.