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Difference between revisions of "Orange biter (hot chili sauce)"
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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 | + | 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. | Wear rubber gloves and work in a well ventilated kitchen when handling this amount of chillies. | ||
| Line 21: | Line 21: | ||
* 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]] | ||
| Line 30: | Line 30: | ||
# 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 - it never got 3 months | + | This is very good - though it never got its 3 months rest! Only 1 jar left now. |
[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 19:08, 25 July 2010
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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.
