Sunday, October 19, 2008

Tomato, Basil, and Chile "Sweet 'n' Hot" Dipping Sauce

2 pounds tomatoes, quartered 2 pounds tart apples, peeled, cored, and sliced a wineglass of water juice and finely grated zest of 1 orange 4 cups sugar a large bunch basil 2/3 cup good-quality white wine vinegar (at least 5% acid) 1 to 3 fresh red chiles, very finely chopped from the River Cottage Cookbook

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