tag:dreamwidth.org,2011-07-09:920936Ordinal M.Ordinal M.Ordinal M.2011-12-12T00:59:32Ztag:dreamwidth.org,2011-07-09:920936:6802A chilli sauce recipe2011-12-12T00:24:37Z2011-12-12T00:59:32Zpublic0<p>A lot of people that I follow on Dreamwidth - which is not many in the first place - seem to post recipes. Here is a recipe that I have followed, to make some chilli sauce, due to my having purchased far too many chillies.</p>
<p>No, really. Far too many. Take a double handful of evilly strong green chillies and put it in a plastic bag. Then take another double handful and put it in the bag. Then imagine you get a bit bored of putting chillies in a bag, but you might as well put, say, half a dozen more in. That’s about as many as I had.</p>
<p>I put about two thirds of them into a different plastic bag, which I put into another different plastic bag, and put them in the freezer, because I had no idea what to do with all of them and they would go off before I worked it out. Then I put maybe half a dozen into a pasta sauce thing I was cooking with meatballs. However, that left maybe 15-20 of them, so. Ingredients:</p>
<ul>
<li>15-20 evil green chillies, topped and tailed.</li>
<li>About a cup of distilled vinegar. I wouldn’t bother using nice vinegar.</li>
<li>A tin of tomatoes - decent quality tinned tomatoes are generally nicer and less watery.</li>
<li>Salt. Oh, what, about two or three seconds’ shaking.</li>
<li>Sugar, perhaps three or four teaspoons.</li>
<li>Four medium cloves of garlic.</li>
<li>A chunk of chopped ginger about the size of a ping-pong ball after you’ve removed the skin.</li>
<li>A metric glug of olive oil</li>
<li><b>Mint</b>. This is important. Dried is fine. A pinch or so, not too much; better to put less in now and add some later than to use excessive mint.</li>
</ul>
<p>Put all of the above into a blender, and whizz quite hard until it’s pretty liquid. You can then taste it. It will be really, really strong, so don’t do more than lick a teaspoon. Pour the evil mixture into a saucepan and simmer it for a while, tasting to see whether it needs more seasoning. After that, transfer it into whatever containers are available.</p>
<p>This is “kebab-style” chilli sauce, quite thick and tomato-y, and goes well with eggs or meat. I’m quite fond of it with poached eggs on toast of a morning.</p><br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=ordinal&ditemid=6802" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> comments