• Sauté the onion and garlic in olive oil over medium heat until translucent.

  
  

• Add the crushed tomatoes and simmer for 10 minutes, stirring occasionally.

  
  

• Add the Matana pili-pili , then the cider vinegar . Mix well.

  
  

• Simmer for another 5 to 10 minutes, until the sauce thickens slightly.

  
  

• Add salt to taste. For a smooth texture, you can blend the sauce.

  
  

• Allow to cool and store in the refrigerator in an airtight container.

Advice :

• This sauce goes perfectly with grilled meats, roasted vegetables, rice or pasta dishes.

• For a sweeter version, add a little honey or cane sugar.