Citronchilier have their name because they are lemon yellow, not because they taste of lemon. Many of them taste fresh and summery – it is a flavor nature which appear to be associated with the yellow color, although the white chili and some orange and red also have it in the same manner. The sauce here is my idea of how I could wish that a lemon chili tasted the food. The sauce has been adjusted many times with different flavorings, but when I returned to the basic recipe and replaced some of the lemon with lime, was the sudden just right.
A multi-use flavoring that can provide against- and players in most 'ends’ of the kitchen. Try it touched with a little oil, salt and pepper as barbecue marinade for fish, shrimp and vegetables, or in the same manner as salad dressing, – in cream / sour cream to salad or freshly cooked and possibly. grilled potatoes or perhaps as a dip for vegetables etc.. In the dessert as an integral part or to the side of the facing with a little cream or whipped cream. Try to turn the cooked rice with a teaspoon of this before serving – or a spoonful touched with soft butter to warm baguettes or steak.
Chillies to taste
ca 10 usprøjtede citroner
ca 10 usprøjtede limefrugter
3 dl æblecidereddike – use a gentle and soft as ex. Urtekrams
400 gr rå rørsukker
75 gr salt
possibly. Sodium benzoate
Wash chili fruits and remove the stem. Remove the seeds, if you do not want to have them in the sauce. Cut the fruit into chunks as herhefter blended with æbleeddiken in food processor or blender. Come mass in the pan.
Wash ctrusfrugterne and tear off the colored part of the peel finely. Getting shell in the pan.
Fjern det meste af den hvide skræl med en skarp kniv. It does not matter that there is little left, but not too much.
Skær citrusfrugterne i skiver og fjern kernerne. Blend skiverne godt og passér massen gennem en sigte og ned i gryden. It goes easily with a small spoon. Throw the pulp away when all the juice is squeezed out of the.
Add the sugar and to about. half of the salt and bring the mixture to the boil. Lad det koge ved middel varme i ca 10 minutter uden låg og under jævnlig omrøring. Taste along the way to the more salt, if you think. It may depend on how big and sweet both lemons and limes are, how much salt sauce requires.
Remove the sauce from the heat and add Atamon (if you use it) as directed on the bottle.
Pour immediately cleaned, scalded and optionally. Atamonskyllede bottles which immediately closes.
På billedet har jeg brugt i alt 230 gr blandede chili – yellow unknown Habanero and Habanero Hot Lemon. It gives an OK hot sauce, which I think is appropriate in strength, as you can not use much of it at a time – but play you finally reach a flavor combination that suits you MHT. chilli variety and quantity – thus strengthening.
The batch here gives about 1 ½ liters of sauce, but it'll come naturally depends on the amount chili and citrus fruit size.
Taste and. the sauce with more spices, or do as I: use them rather with the sauce, so there can be varied slightly in different flavors. It could be freshly grated ginger, ground coriander, ground cumin, sumak, crushed juniper mm. It is delicious with garlic and it is very suitable with fresh herbs.
Some pictures of some of the possible applications:
For the vegetables to the grill
For pasta salad – mixed first with a good lemon olive oil and so thise 'Amber Aage', chilli chorizo and a little tomato
At increased pork on the grill (meat from John Memorial)
Butter touched with the sauce – it can attend difficult to touch all the way into the butter, but it does not matter – it's delicious anyway
The grilled pork chop (meat from John Memorial)
For vanilla ice (there is muscovadokaramelsauce with licorice and chili at the bottom)
At long ribs – de er marineret i saucen 24 timer inden de kom på grillen (meat from John Memorial – they should be just braised before grilling next time)