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Difference between revisions of "Orange biter (hot chili sauce)"
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| + | |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]] | ||
| + | }} | ||
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[[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! | ||
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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 chillies. | ||
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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. | ||
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===[[Servings]]=== | ===[[Servings]]=== | ||
Makes about 4 [[Pints|pints]] | Makes about 4 [[Pints|pints]] | ||
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===Ingredients=== | ===Ingredients=== | ||
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* 250 ml [[Malt vinegar|malt vinegar]] | * 250 ml [[Malt vinegar|malt vinegar]] | ||
* 350 ml [[red wine vinegar]] | * 350 ml [[red wine vinegar]] | ||
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* 2 pints (by volume) of Turkish [[Chilli flakes|chilli flakes]] | * 2 pints (by volume) of Turkish [[Chilli flakes|chilli flakes]] | ||
* 2 [[Oranges|oranges]] | * 2 [[Oranges|oranges]] | ||
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===Method=== | ===Method=== | ||
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# 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 | ||
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# Add the mixture to a food processor with a sharp blade and reduce to a [[Puree|puree]] | # 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 | ||
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===Chef's tip=== | ===Chef's tip=== | ||
This is very good - though it never got its 3 months rest! Only 1 jar left now. | This is very good - though it never got its 3 months rest! Only 1 jar left now. | ||
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===Third batch=== | ===Third batch=== | ||
| − | + | See [[Talk:Orange biter (hot chili sauce)|comments]] page for details of the even more successful 3rd batch | |
| − | See [[Talk:Orange biter (hot chili sauce)| | + | ==See also== |
| − | + | * [[Chilli sauce|Many other chilli sauce recipes]] | |
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
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
