Ingredients
| 10 | Tomatoes (roughly chopped) |
| 8 | Onions (roughly chopped) |
| 3 heads | Garlic (chopped) |
| 4-5 | Serrano chillies (seeded & chopped) |
| 1 cup | Dry red wine |
| 1 cup | Vinegar |
| ½ cup | Vegetable oil |
| ½ cup | Worcestershire sauce |
| ½ cup | Brown sugar |
| ¼ cup | Anchors chilli powder |
| ¼ cup | Cumin seed (toasted & ground) |
| 150-200g | Anchor chilli puree |
| 2 tbsp | Mustard powder |
| 1 tbsp | Salt |
Method
1. Place all the ingredients in a thick bottomed pot & cover.
2. Bake at 180ºC for 2½ hrs, stirring frequently to avoid burning.
3. Puree in a food processor & pass through a sieve.
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