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hotsauce

Today is Tuesday 9 October and it is 20 º C, delicious !!.

I have just harvested a good amount of peppers, different varieties, among others, "Brasilian hot yellow" and "Hot Lemon".

 

recepi

Ingrediënts:

Peppers (all types, sizes and colors)

Garden herbs (fresh Origanum, Rosemary, Thyme and a sprig of Maggiplant.

a teaspoon of Curcuma powder

a little ground black pepper.

a tablespoon of sea salt or himalayan salt.

a tablespoon of palm sugar or Goela dwawa.

a pinch of trassi

a dash of vinegar

a dash of olive oil

1 red onion

3 cloves of garlic

400ml of water

dash of white wine

method

 

Remove the crowns from the peppers and wash them well.

In the meantime you put a wok or large frying pan on a medium heat. Here you bake a sliced red onion and garlic with the chopped herbs.

 

Then add the chopped peppers and a dash of (white) wine, let it simmer for half an hour on moderate heat and occasionally by tossing. The palm sugar may also be added. And do not forget the trassi. Let us cook for only half an hour now.

sterilized jars

Now you have time to sterilize the pots in between. Put them in a clean kitchen sink with hot water and a little soda. Leave them for half an hour.

Then let the peppers cool off, because now we're going to puree them! Put the chilled peppers in a blender or food processor and add 400 ml of water. Turn until you have a nice sauce.

Put this in a pan and let it simmer for about 10 minutes.

You already have the pots on a tea towel with the lid next to it. Fill with a funnel and tighten the cap. Turn them upside down for 5 minutes and then allow them to cool down.

Enjoy it! and o yes an opened pot stays in the fridge for another six months.

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Your edibleGarden specialist