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Piri-piri chili ketchup

A twist on tomato ketchup. Goes with chicken, rice, prawns, and seafood.


10 lb tomato (ripe, roughly chopped)
2 lb tomato (green tomatoes roughly chopped)
8 onion (medium sized, peeled, halved and sliced)
2 bell pepper (red, large, deseeded and chopped)
1⁄2 c brown sugar
2 1⁄4 c vinegar (cider vinegar)
1 t mustard (English mustard)
1 T allspice (whole)
1 T clove (whole)
1 T mace (ground)
1 T pepper (peppercorns)
1 T cardamom (crushed)
1 T paprika
4 T chili pepper (piri-piri chili)
2 lf bay leaf
1 clv garlic (peeled and crushed)
1 pce cinnamon (cinnamon stick)


Combine the tomatoes, onions and peppers in large pan over medium heat and bring to simmer. cooking until the tomatoes are very soft.

Allow the mixture to cool, pass through a coarse-meshed sieve, using the back of a wooden spoon to push the mixture through or a food mill.

Return the milled paste to the pot and add the sugar, ground chilies, vinegar and mustard.

Meanwhile tie the cinnamon, allspice, cloves, mace, cardamom pods, black pepper, bay leaves and garlic in a large muslin square and drop into the tomato paste mix.

Bring the mixture to a boil then reduce to a slow simmer. Allow to simmer stirring gently, for about 20 minutes, until the sauce is quite thick.

Take off the heat and allow to cool (remove the muslin bag ).

Total time
1 hour, 20 minutes
Cooking time
Preparation time
1 batch


North American cuisine

Pirir-piri, or peri-peri, is a type of chili.

moderate, simmer
condiments, sauces
American food recipes
Food in U.S.A.