The second creation with the same chilies (chinense, 7-8 spicyness) is this beetroot chili ketchup. I like the sweet and sour taste combination.

Ingredients:

1 kg cooked beetroots

2 tbsp grapeseed oil

1 red onion finely chopped

1 carrot finely chopped

1 stick of celery finely chopped

4 cloves of garlic, pressed

1tsp ground cumin

1/2 cup of chillies

1 tsp salt

200 ml red wine vinegar

70 gr sugar

 

Heat a large saucepan and add the oil.

Add celery, carrot, onion, garlic and cumin for 5 minutes. Now add the beetroot and the chilies and cook for another 5 minutes. Add the rest of the ingredients and let cook for 30 minutes at medium heat.

Let it cool down and put it through a blender until you have a creamy ketchup.

Pot it and enjoy!