This is one helluva ketchup meets brown sauce baby. There is nothing like Chilli Haw Ketchup to put some fire in the belly this winter. It’s got an amazing taste, sweet and sour, peppery, tangy, umami. I remember Chinese haw flakes from when I was a child. This is that taste but with a grown up kick. Use as a condiment, marinade or just with cheese.
750 grams haws (no stalks)
500 ml vinegar (homemade or apple cider)
250 grams dark brown sugar
2 red chilli peppers
Black pepper to taste
Simmer the haws and the chilli peppers in the water and vinegar until the flesh is really soft. Strain the mixture through a wire sieve. Push the berries around the sieve with the back of a spoon, trying to get as much of the pulp as possible through the sieve. (An ideal job to delegate!)
Return to the pan and add the sugar and black pepper. Bring to the boil and simmer until the sauce is thick. Pour into sterilised glass jars or bottles with a reasonably wide neck. Keep in a dark cupboard – the flavour just keeps on improving with age.