Adam Liaw's smoky chilli tomato sauce

Name: Adam Liaw's smoky chilli tomato sauce
Cook time: 1 h 30 min
Yield: 3 litres
Cuisine: Contemporary
Ingredients: 2 litres passata; 1kg ripe tomatoes, roughly chopped; 1 large onion, roughly chopped; 4 bird's eye chillies (or to taste), stalks trimmed and roughly chopped; 230g chipotle in adobo sauce (or to taste); 1 tsp ground cinnamon; 1 tsp ground allspice; ½ tsp ground cloves; 2 tbsp smoked paprika; 500ml apple cider vinegar; ¼ cup Dijon mustard; 3 tbsp salt; 200g caster sugar

Adam Liaw

December 2, 2022

easyTime:1-2 hoursMakes:3 litres

Dial the smokiness and heat of your tomato sauce up or down by adjusting the type and amount of chillies you're using: more bird's eyes for more heat, more chipotle for extra smokiness.

Ingredients

2 litres passata
1kg ripe tomatoes, roughly chopped
1 large onion, roughly chopped
4 bird's eye chillies (or to taste), stalks trimmed and roughly chopped
230g chipotle in adobo sauce (or to taste)
1 tsp ground cinnamon
1 tsp ground allspice
½ tsp ground cloves
2 tbsp smoked paprika
500ml apple cider vinegar
¼ cup Dijon mustard
3 tbsp salt
200g caster sugar

Method

1. Combine all the ingredients in a large non-reactive pot. Bring to a simmer and cook for 1 hour, then allow to cool slightly and carefully blend in batches to a smooth puree.
2. Return the sauce to the pot and simmer, uncovered, for about 20 minutes until it reduces to a saucy consistency. Transfer to clean glass bottles or squeeze bottles. You can sterilise the bottles if you like, though the sauce will keep well regardless. Stored in the fridge, it should stay fresh for months.
Adam's tip Don't skimp on the salt, sugar, oil or vinegar when making things to keep or gift. Of course, adjust to your taste but those ingredients are important preservatives that will extend the life of your wares.
Also try Adam Liaw's Sichuan chilli oil