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Difference between revisions of "Orange biter (hot chili sauce)"
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| − | [[Image:Orange biter (chili sauce) recipe 1.jpg | + | {{Template:AdvancePreparationIcon}} |
| + | {{recipesummary | ||
| + | |Servings = Makes about 4 [[Pints|pints]] | ||
| + | |Difficulty = 3 | ||
| + | |TotalTime = 5 hours incl cooling time | ||
| + | |PrepTime = 15 minutes | ||
| + | |CookTime = 25 minutes | ||
| + | |Image = [[Image:Orange biter (chili sauce) recipe 1.jpg|300px]] | ||
| + | }} | ||
| + | |||
[[Image:Orange biter (chili sauce) recipe.jpg|thumb|300px|right|Simmering chillies]] | [[Image:Orange biter (chili sauce) recipe.jpg|thumb|300px|right|Simmering chillies]] | ||
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==Orange biter (chili sauce) - about this recipe== | ==Orange biter (chili sauce) - about this recipe== | ||
Another one of my [[Chili sauce|chili sauce]] creations! | Another one of my [[Chili sauce|chili sauce]] creations! | ||
| − | + | It made more sense to measure the chillies by volume rather than weight. The chili flakes I have are slightly oily and would be heavier than truly dried chillies. | |
| − | It made more sense to measure the chillies by volume rather than weight. The chili flakes I have are slightly oily and would be heavier than truly dried | + | |
| − | + | ||
| − | + | ||
| − | + | ||
Wear rubber gloves and work in a well ventilated kitchen when handling this amount of chillies. | Wear rubber gloves and work in a well ventilated kitchen when handling this amount of chillies. | ||
| − | + | ===[[Servings]]=== | |
| − | ===Servings=== | + | |
Makes about 4 [[Pints|pints]] | Makes about 4 [[Pints|pints]] | ||
| − | |||
===Ingredients=== | ===Ingredients=== | ||
| − | |||
* 250 ml [[Malt vinegar|malt vinegar]] | * 250 ml [[Malt vinegar|malt vinegar]] | ||
| − | * 350 ml [[ | + | * 350 ml [[red wine vinegar]] |
* 250 ml [[Juice|juice]] from [[Preserved lemons|preserved lemons]] (basically very salty lemon juice) | * 250 ml [[Juice|juice]] from [[Preserved lemons|preserved lemons]] (basically very salty lemon juice) | ||
* 200 ml water | * 200 ml water | ||
* 100 g [[Jaggery|jaggery]] | * 100 g [[Jaggery|jaggery]] | ||
| − | * 2 | + | * 2 pints (by volume) of Turkish [[Chilli flakes|chilli flakes]] |
* 2 [[Oranges|oranges]] | * 2 [[Oranges|oranges]] | ||
| − | |||
===Method=== | ===Method=== | ||
| − | |||
# Add everything but the [[Oranges|oranges]] to a large pot and bring to the [[Boil|boil]] | # Add everything but the [[Oranges|oranges]] to a large pot and bring to the [[Boil|boil]] | ||
# Reduce the heat and [[Simmer|simmer]] for 15 minutes, stirring often | # Reduce the heat and [[Simmer|simmer]] for 15 minutes, stirring often | ||
# Meanwhile, halve the [[Oranges|oranges]] and extract the [[Juice|juice]] | # Meanwhile, halve the [[Oranges|oranges]] and extract the [[Juice|juice]] | ||
# Stir the [[Chilli|chilli]] mix to ensure the [[Jaggery|jaggery]] has dissolved | # Stir the [[Chilli|chilli]] mix to ensure the [[Jaggery|jaggery]] has dissolved | ||
| − | # Mix in the [[Orange juice|orange juice]] and add the [[Orange|orange]] skins | + | # Mix in the [[Orange juice|orange juice]] and add the [[Orange|orange]] skins (they will be removed and discarded later) |
# [[Simmer]] the mixture for another 5 minutes | # [[Simmer]] the mixture for another 5 minutes | ||
# Remove from the heat and leave for 4 hours | # Remove from the heat and leave for 4 hours | ||
| − | # Remove | + | # Remove and discard the [[Orange|orange]] skins, being careful not to waste too much [[Sauce|sauce]] |
| − | # Add the mixture to a | + | # Add the mixture to a food processor with a sharp blade and reduce to a [[Puree|puree]] |
# Decant into [[Sterilised jars|sterilised jars]] and store in a dark place for 3 months | # Decant into [[Sterilised jars|sterilised jars]] and store in a dark place for 3 months | ||
| − | |||
===Chef's tip=== | ===Chef's tip=== | ||
| − | + | This is very good - though it never got its 3 months rest! Only 1 jar left now. | |
| − | + | ===Third batch=== | |
| + | See [[Talk:Orange biter (hot chili sauce)|comments]] page for details of the even more successful 3rd batch | ||
| + | ==See also== | ||
| + | * [[Chilli sauce|Many other chilli sauce recipes]] | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
| + | [[Category:Chilli pepper recipes]] | ||
[[Category:Dips and sauces]] | [[Category:Dips and sauces]] | ||
[[Category:Indian recipes]] | [[Category:Indian recipes]] | ||
[[Category:Spicy recipes]] | [[Category:Spicy recipes]] | ||
[[Category:Tex-Mex recipes]] | [[Category:Tex-Mex recipes]] | ||
Revision as of 19:02, 29 May 2012
_recipe_1.jpg)
_recipe.jpg)
Orange biter (chili sauce) - about this recipe
Another one of my chili sauce creations! It made more sense to measure the chillies by volume rather than weight. The chili flakes I have are slightly oily and would be heavier than truly dried chillies. Wear rubber gloves and work in a well ventilated kitchen when handling this amount of chillies.
Servings
Makes about 4 pints
Ingredients
- 250 ml malt vinegar
- 350 ml red wine vinegar
- 250 ml juice from preserved lemons (basically very salty lemon juice)
- 200 ml water
- 100 g jaggery
- 2 pints (by volume) of Turkish chilli flakes
- 2 oranges
Method
- Add everything but the oranges to a large pot and bring to the boil
- Reduce the heat and simmer for 15 minutes, stirring often
- Meanwhile, halve the oranges and extract the juice
- Stir the chilli mix to ensure the jaggery has dissolved
- Mix in the orange juice and add the orange skins (they will be removed and discarded later)
- Simmer the mixture for another 5 minutes
- Remove from the heat and leave for 4 hours
- Remove and discard the orange skins, being careful not to waste too much sauce
- Add the mixture to a food processor with a sharp blade and reduce to a puree
- Decant into sterilised jars and store in a dark place for 3 months
Chef's tip
This is very good - though it never got its 3 months rest! Only 1 jar left now.
Third batch
See comments page for details of the even more successful 3rd batch
