First wash the chili and pepperoni peppers, remove the seeds and cut them into small pieces.
Melt the raw cane sugar in a pot and sauté the chili and pepperoni pieces and the crushed garlic cloves in it for about 5 minutes.
Add water, salt and simmer. Mix the starch with the wine vinegar and add. Simmer gently again for about 5 minutes – puree and bring to the boil again briefly. The mixture should thicken nicely.
Fill the finished chili sauce hot into boiled small glasses.
Preparation Tip:
To cut the chili and pepperoni peppers, it is best to put on rubber gloves. If you don't want the chili sauce so hot, you can also cut a red bell pepper.
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