350g of chillies help me make a sauce...
Discussion
So I have just had another harvest and fancy doing something a little different, normally I would just blend them up with tomato, garlic and lime. So I need a good tasty recipe I can shove them all in.
There are about 350g (though cold get a few more if needed), and they range from hot to ridiculously hot! happy to get other ingredients, just point me in the right direction.
Ta
There are about 350g (though cold get a few more if needed), and they range from hot to ridiculously hot! happy to get other ingredients, just point me in the right direction.
Ta
Made mine yesterday!
2 kilo of cooking apples off our tree peeled, cored, sliced and simmered untill rendered down with a half a bottle of of white wine. Turned into a sauce with a potato masher.
100grams of palm suger, 25ml balsamic vinegar, 25ml honey, skin (but not rind) and juice of a lime, 5 big cloves of garlic very thinly sliced, big lump of fresh ginger very thinly sliced, couple of teaspoons of tamarind paste then all the ripe red chillies (about 300grams) off my four plants all thinly sliced and added to the apple and simmered for some 30 minutes.
Bottled up in sterile jars. When cold the sauce has a perfect pouring consistency.
2 kilo of cooking apples off our tree peeled, cored, sliced and simmered untill rendered down with a half a bottle of of white wine. Turned into a sauce with a potato masher.
100grams of palm suger, 25ml balsamic vinegar, 25ml honey, skin (but not rind) and juice of a lime, 5 big cloves of garlic very thinly sliced, big lump of fresh ginger very thinly sliced, couple of teaspoons of tamarind paste then all the ripe red chillies (about 300grams) off my four plants all thinly sliced and added to the apple and simmered for some 30 minutes.
Bottled up in sterile jars. When cold the sauce has a perfect pouring consistency.
indi pearl said:
Made mine yesterday!
2 kilo of cooking apples off our tree peeled, cored, sliced and simmered untill rendered down with a half a bottle of of white wine. Turned into a sauce with a potato masher.
100grams of palm suger, 25ml balsamic vinegar, 25ml honey, skin (but not rind) and juice of a lime, 5 big cloves of garlic very thinly sliced, big lump of fresh ginger very thinly sliced, couple of teaspoons of tamarind paste then all the ripe red chillies (about 300grams) off my four plants all thinly sliced and added to the apple and simmered for some 30 minutes.
Bottled up in sterile jars. When cold the sauce has a perfect pouring consistency.
sounds awesome2 kilo of cooking apples off our tree peeled, cored, sliced and simmered untill rendered down with a half a bottle of of white wine. Turned into a sauce with a potato masher.
100grams of palm suger, 25ml balsamic vinegar, 25ml honey, skin (but not rind) and juice of a lime, 5 big cloves of garlic very thinly sliced, big lump of fresh ginger very thinly sliced, couple of teaspoons of tamarind paste then all the ripe red chillies (about 300grams) off my four plants all thinly sliced and added to the apple and simmered for some 30 minutes.
Bottled up in sterile jars. When cold the sauce has a perfect pouring consistency.
in the end I went with:
Looks lovely - i like salting chillies. Dry them slightly (ultra low oven or a dry, warm room) so they dont get soggy. Pack them in rock salt for a week in a glass jar. You can put whole spices in there too if you want.
They are good in so many things - just rinse and throw in to stir fries, curries, stews etc.
They are good in so many things - just rinse and throw in to stir fries, curries, stews etc.
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