1 onion, chopped
1 kg ripe tomatoes, roughly chopped
2 bay leaves
1 (14oz) jar of Peppadew Hot or Mild – depending on how spicy you like it.
6 black peppercorns
1 garlic clove, chopped
2 Tbsp light brown sugar
75ml red wine vinegar
Salt and pepper
Put the chopped onion in a non-reactive pan with the tomatoes. Drain the Peppadew peppers, reserving the brine (see note below), chop them in half. Add them to the pan with the garlic, 25ml of the vinegar and all of the water. Simmer until the tomatoes cook down to a pulp.
Meanwhile, pour the rest of the vinegar into a separate pan. Add the cloves, bay leaves and peppercorns and infuse over a low heat for around 10 minutes. Blend the tomato and Peppadew pepper mixture to a paste, then pass it through a fine sieve into a clean pan, pressing out as much juice as possible. Discard the waste. Strain the spiced vinegar into the pan and add the sugar. Simmer and reduce to a thick consistency or until around 250ml is left in the pan. Season to taste and cool to thicken further. Serve immediately or store in a sealed jar in the fridge for up to 2 weeks.
Try with grilled steak, burgers, fish cakes, or fries.
Save the liquid from the jar of the Peppadew peppers. You could use it in place of half the vinegar in the recipe. It also comes in handy for salad dressings or marinades. Enjoy!