Housing 'standard’ multi-use and very hot chili sauce that lends itself equally well to be made with medium hot as quite strong chillies. I have successfully made it with 'shake-greenhouse’ chili mixture at the end of the season.
I love it as red Habanerosauce – uhm, but superhot it is also a nice sauce to have standing, when the dosage of the strong stuff the easy.
Mænden the rest of the ingredients align with chili amount. Should you export use 2 ½ cups oil and 7 ½ cup red wine you must also times the rest of the ingredients by 2 ½.
Chili: all the chilies as you like to make sauce
The following portion multiplied by the number of times it takes for olive oil and red wine to just barely cover the chillies into the pan
1 dl olivenolie
3 dl rødvin
2 spsk salt
6 topspsk rå rørsukker
1 lille tsk citronsyre
maybe some. noget koncentreret tomatpasta
Remove stem from chillies and halve them. In the pot with them.
Pour oil and red wine so it barely covers chillies (remember that times the rest of the ingredients up later when you get to them).
Let it simmer for fifteen minutes.
Blend the pulp with a stick blender – or allow to cool to the temperature of your food processor (or blender) can tolerate and use the.
Cook the mass back to you think the consistency is as you want it – I boil it usually just a few minutes – but you can cook it in as it suits you. Taste the while to the measured citric acid, sugar and salt – maybe you will have less or more in?
Hvis du synes at den er blevet for tynd – eller bare hvis du har lyst – så tilsæt noget koncentreret tomatpasta. Det jævner og runder smagen godt af med tomat. Så skal det lige koges igennen et par minutters tid.
Remove from the heat and add Atamon as directed on the bottle.
Pour immediately clean, scalded, atamonskyllede glass or bottles, which immediately closed and just turned a walk upside down and back again.
Normally I use red wine – but you can make a light sauce with white wine and exports. gule chillier. You can substitute wine vinegar, so you get a more Sambal oelek like sauce. One can add onion, garlic, ginger, lemon grass, etc..
The sauce is relatively thin – which suits me fine, when I make the rather strong. You can easily use something less liquid (oil and red wine) – eg. so chilerne only half covered, if you would like a thicker chili sauce. It is not uncommon that the thin model face and stand (see last picture below) – they mean nothing, it just shaken together again before taking the. If the sauce is made extra hot (i.e.. Generation superhots) so it is nice that it is thin and easy to spread.
F. i.e.. made with:
Blandede røde Habanero + Aji Chombo + Trinidad Scorpion Morouga Blend
…og her lidt hots + superhots