Updated: Sep 19, 2018
2 x 400g cans of chopped tomatoes 1 orange, peeled and cut into large pieces 1 small can of chopped pineapple 1 onion, roughly chopped 1 red, 1 green, 1 yellow pepper, roughly chopped 250ml distilled white vinegar or cider vinegar 200g soft brown sugar a pinch each of salt and pepper 2 tablespoons of Momma’s Cajun Seasoning (page 50) 2 tablespoons smoked paprika 1 small jar of smoky barbecue-flavoured sauce (optional, but I find it adds a smoky taste and helps to thicken the sauce)
Combine all the ingredients except the bottled sauce in a pan and bring to the boil, then add the bottled sauce, if using. Simmer over a low heat until the mixture has reduced by half; this can take anything from 30 minutes to an hour. It should be fairly thick, but still pourable. Remove from the heat and, when it has cooled down a little so you won’t burn yourself, blend with a hand-held electric blender. The sauce can be kept in the fridge for up to 2 weeks.