On the jar: Fennelworks Tomaten-Chili-
stove · hot sauce
★★★ KITCHENPrep 10 minCook 15 minFennelworks Tomaten-Chili
Independent adaptation of a publicly published Christian Jürgens recipe. Not affiliated with, sponsored by, or endorsed by Christian Jürgens.
Heat and acid for eggs, tacos, and bowls.
Ratio
Ingredients
- Red Pepper — 1 rote Paprika
- Fresh Chili — 2–3 rote Chilischoten ohne Kerne
- Garlic — 2 Knoblauchzehen
- Tomato — 425 g stückige Tomaten (Dose)
- Brown Sugar — 2 EL feiner brauner Zucker (30 ml)
- Cider Vinegar — 1½ EL Apfelessig (22.5 ml)
- Salt — Salz (2 g)
- Pepper — Pfeffer (0.5 g)
- Water — 3 EL Wasser (45 ml)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Fennelworks Tomaten-Chili- wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 6 stars · 3 national awards
- Hot Pepper VinegarNATIONAL AWARD WINNER
- Fennellane Cocktailsauce★★★ KITCHEN
- Fennelhouse Apfel-Orangen-★★★ KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Christian Jürgens. Modern German / Alpine. Cited awards include: Michelin 3* (Überfahrt); Le Chef orbit.
Originally published as Tomaten-Chili-Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Christian Jürgens / Abendzeitung München (Fondue) (published as “Tomaten-Chili-Sauce”). Full citation lives in Provenance.