Sweet chili sauce

WARNING: highly addictive.

This chili sauce is reminiscent of the style of the sweet mild 'thai’ chili sauce that you can buy in stores – However, with lot's of more flavor – perhaps more like those that you get at a good Thai restaurant.

It may be thickened by adding cornflour or be boiled until right consistency – I do the latter. makes 2-3 dl sauce.

Try a single portion at first and see if it's for you, Adjust . the recipe if you like – then you can double up the amounts next times it made.

Use the sauce as a dipping sauce for everything, as a glaze for everything and to drip on everything – it tastes great – especially as sweet'n'very hot, I believe ;o)

Ingredients:

Chili to taste – both volume and strength

½ head of garlic

300 gr palm sugar (in which the blocks are made of seethed palm juice) (or raw cane sugar)

1 dl rice vinegar (or white wine vinegar)

1 dl sherry (any sherry will do)

1 dl water

½ cup Fish Sauce

1 – 2 tsp salt

maybe some. 1 tbsp cornflour (i.e.. Cornstarch)

maybe some. Sodium benzoate

How to:

Pour rice vinegar, sherry, water and Fish Sauce in a saucepan with the sugar.

Bring slowly to the boil and meanwhile chop the garlic and chillies finely, but not to a mash – possibly. in food processor / blender and add to the pan. I use whole chili incl. seed and placenta – but do what you like. Pour a bit. of the liquid into the blender, it makes everything run more easily.

Simmer for 5 – 10 minutes and add salt to taste – and possibly. more chilli or vinegar.

Now you can do one of two things. Either boil the sauce until you think that it has the right syrupy consistency. It usually takes me up until 45 minutes at medium heat and remember to stir occationally and especially towards the end. If you multiply the portion up, it'l take a bit longer. The sauce has the right cionsistency when the bubbles become small and forms a kind of foam, such that one can not see the liquid in the bottom – then it needs 5 minutes more and then remove it from the heat.

Or you can adjust the thickness with cornflour which is first dissolved in 2-3 tbsp cold water and added to the ingredients in the pot. Start with half the corn flour / water mixture. Let simmer for 3-4 minutter and add more if needed. Then simmer for 3 - 4 minutes again. Remember in both cases the sauce thickens slightly when it cools.

Now you can either let the sauce cool slightly and stir in the chili distributed before pouring it into scalded and possibly. Atamonskyllede bottles – or you can pour it into bottles of the same and immediately close them.

Keep in the fridge up to a month if corn starch i s used. Should it last longer must you start Atamon'en just before the sauce is poured on bottles (den skal være under 100 grader). But why not make a fresh portion once in while instead. The starch is changing the consistency after it has been stored for some time – you can avoid that by boiling it until right consistency instead.

The reduced sauce has a very long shelf life in the fridge – but I like to add a little bit of sodium benzoate for safety's sake.

Tips:

You can easily use very hot chillies in this sauce – it need not be as mild as store bought version if you like it hotter. Finely chopped ginger can also be used for flavoring – added with the rest of the ingredients. The same applies to tomato paste – pour a small or large can of paste into the mixture and let simmer a few minutes at the end. If you use tomato paste, you must not do the corn flour version – as the tomato paste itself thickens the sauce.

One can discern Fish sauce in this – it is awfully nice, I think, but do not you care about the taste of the Fish Sauce, then halve the amount.

Sød chilisauce 2

Bl.a. made with:

1 7pot Infinity 25 small Royal Black 7 Takanotsume for one double portion.

That was . (mega-hot)

Harissa (will be translated upon request)

Harissa is a native North African and chillies growing in North Africa would be an obvious choice – but any kind may of course be used. I Marokko, Algeria and Tunisia used Harissa like in soups, couscous, simreretter, pasta dishes etc.

A mild Harissa is great at some good bread, on a baked potato or a piece of grilled vegetables.

Personally I do not think that Harissa must be made with chinenser – but like the other species.

You can use dried chili, som udblødet 20 minutter i varmt vand inden brug.

Ingredients:

Chili: i.e.. a handful of piri piri or two

2 spsk korianderfrø

2 spsk spidskommenfrø

1 spsk kommensfrø

2 tsk tørret mynte eller lidt frisk

1½ spsk salt – like salt flakes

About . ½ head of garlic

Saften af 1 citron

3 spsk ekstra jomfru olivenolie + ekstra til at fylde på til sidst

How to:

Coriander, spidskommen and commentary shaken look on a medium hot forehead for about. 4 minutter under konstant omrøring.

The roasted crushes spices in a mortar or shredded in spice grinder with mint until they are pulverized.

Blend all ingredients, at near the extra olie, to form a smooth mass.

Pour the mixture in a clean, sterilized glass and smoothed out. Pour olive oil over the mass for about. 1 cm lag.

Every time there is used by Harissa'en topped up with a little more oil to seal the mass with.

Opbevares på køl i ca 2-3 uger. Alternatively, any portion of frozen after production.

If you taste Harissa'en in the blender before pouring it on glass – and finds it too strong – you can blend a little pepper or sun-dried tomato in. Now you can do anyway just for flavor. I use økocitroner and often choose to use the finely grated must also. Variér selv løs ;o)

Green curry paste (will be translated upon request)

Curry pastes used in all kinds simmer dishes – both the easy fast and those who should be a little longer. They are also delicious in soups – or mixed in once fast fish cakes, beef buns and much more. They come in a lot of mixtures and in some of the classic, there is a strong convergence of ingredients, but the relative amount of different, giving different flavor profiles. Here my version of the green Thai curry.

Ingredients:

1 spsk korianderfrø

2 tsk spidskommen

1 tsk sorte peberkorn

15 store, grofthakkede green chillies (evt 10 store og 5-10 små)

2 tsk rejepasta

6 røde asiatiske skalotteløg

5 cm galangarod – chopped

12 hvidløgsfed – chopped

100 gr frisk koriander: roots, stems and leaves – chopped

6 kaffir limeblade – chopped

3 stilke citrongræs – the white part minced

1 spsk ingefær, chopped

Revet skal og saft af 1 lime

2 tsp salt

2 spsk olie

 

How to:

Koriander og spidskommen ristes på en tør pande i 2-3 minutter ved jævn varme. Stir it constantly. It should scents light roasted and must of course be too dark.

Peppercorns and roasted crushes spices in mortar or ground in spice grinder.

Shrimp paste is chopped into a few pieces and fry lightly on the dry pan over low to medium heat – det tager 3 – 5 minutter. Turn around well underway.

Stood ingredient holders together in a mortar. Alternatively, blend the. Stop frequently and scraping the mass down the sides, so that it becomes well mixed.

Kan opbevares 2-3 uger på køl eller fryses i portioner (as. 1 top-spsk er passende pr. portion for two, I think – but a try). Jeg får 7 portioner ud af denne. They packed easily in small wrap packages and place in a freezer bag on which is written what is in.

White Fire (will be translated upon request) – white chili sauce

A very special chili sauce which protrudes somewhat from the usual. Den er meget koncentreret i smagen og en smule af den kan få en enhver ret til at smage som en tur til Østasien.

I do like the rather strong, because it is used in such small quantities – there must be a little bit to give strength also. The flavor is very intense.

Providing approximately. 7,4 dl

Ingredients:

Hvide chili – the number and strength aftertaste

2 dl risvineddike

150 gr palmesukker

15 gr salt

125 – 150 gr hvidløg

1 dl neutral olie

150 gr løg

150 gr ingefær

100 gr galangarod

ca 100 gr citrongræs

3 dl vand

Sodium benzoate

How to:

Clean white onions and cut into chunks.

Vask galangaen – scrubber the CE. with a grøntsagsbøste – and peel the ugliest part of the peel of, if anything it. You do not need to remove the rest. Cut it into small pieces.

Cut the top dry green piece of citrongræsstænglerne, cut the bottom root end and remove the outer leaves. Rinse them and cut them into slices.

Peel the ginger and cut into slices.

Vask chilien, skær stilken af og skær chilierne i et par stykker.

Come alt – except Atamon – to Dryden.

Simrer 30 minutter under låg.

Køler til den temperatur din blender kan håndtere.

Blend really well and passed through a sieve. The pulp is thrown out and the juice is poured back into the pot.

Koges, remove from heat and add Atamon.

Poured in small, rene, scalded, Atamonskyllede bottles which immediately closed and just turned a walk upside down and back again.

Note:

The sauce stand a bit in the bottle when it is – it means nothing. The shake just before use.

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Suggestions for use – kylling i 3 dage med White Fire

First Day: a good økokylling rubbed with olive oil and sprinkle with coarse salt. Sættes i kold ovn og steges 140 minutter ved 150 grader. Når der er 20 minutter tilbage af stegetiden, Brush the chicken with the White Fire. Serve with favorite accessories. I do often have a few narrow coarse flutes as a baker fifteen minutes just when the chicken comes out.

Thighs, drumsticks and wings eaten. Breast meat will keep for itself and all other (ben, skins were not eaten and everything smovs from roasting pan) stored in the refrigerator in a pan.

Second day: a few homemade coarse sandwich buns with chicken salad made on bryskødet, creme fraice, White Fire and whatever else you might want to put in. The picture shows white cucumber and Holy Mole and a little salt.

Third day: pot with chicken remains filled with water to the remains covered. The simmering with the lid on for an hour and sieve. The soup is poured back into the pot. If there is much fat as floats, you can remove some of it with a spoon.

You now have a super delicious because soup can be used with just what you want. Here I built the soup further by adding chickpeas and fresh tomatoes into chunks. Kogte det ved svag varme i 10-20 minutter. Blended with a hand blender and added coconut milk. Cooked quickly and tasted to the White Fire, ca 1 spsk æbleeddike og lidt salt.

Tropicana (will be translated upon request) – yellow fruity chili sauce

A very versatile and delicious sauce that we at times almost daily use. The tropical flavor notes chamber does not, they could otherwise do in many sauces with the theme, but balanced fine of vinegar and strength from the chili. Garlic and onions gives the sauce something 'bottom’ in taste without to put your finger on what it is.

Certainly one of the favorites. Use it to marinade (salad, greens, fisk, meat), Catfish glaze, på pizzaen, som Chilisauce, a small spoonful of dessert, etc..

Tropicana (will be translated upon request)

Ingredients:

1 kæmpe ananas eller 2 mindre

2 store mango eller 3 mindre (Honey Mango if possible)

Yellow chili with fruit notes, i.e.. Ananas young citrus

3 økologiske citroner

300 – 400 gr ingefær

5 dl æblecidereddike (mild, i.e.. Urtekrams)

2 dl mild olivenolie

3 – 4 løg

1 hvidløg

300 gr rå rørsukker

75 – 100 gr salt, i.e.. Himalayas

maybe some. Sodium benzoate

How to:

Make all the ingredients ready. They may be mixed in a bowl, except onions and ½ cup of the oil.

Chilierne skylles og skæres i 4-5 stykker hver.

The onion cut into cubes – as. 1 cm

The garlic peeled and each clove minced in a few.

Ginger peeled and chopped into small cubes or just sliced.

Mango skrælles og skæres i stykker på ca .2 cm.

Pineapple skrælles, divided into quarters, stick and cut the flesh into pieces of approximately. 2 cm.

Lemons are washed and rind grated finely. It must be used together with the juice, der nu presses.

Heat ½ cup oil in a large saucepan – middle varme. Step logos look, they do not take color, men der sker ikke noget hvis de gyldner lidt.

Add the remaining ingredients – except Atamon – and bring to a boil. Leave to simmer on low heat about. 20 minutes.

Tag gryden af varmen og blend med en stavblender til massen er homogen og nærmest har konsistens som en tyk sovs. Do not have a stick blender, then cooling it off to a temperature as your regular blender or food processor can handle and give it a ride several times. Back to the pan with the.

Taste and. for more sugar, Vinegar and salt. Sukkerindholdet kommer an på din smag og hvor modne frugterne er.

Cook the mass and remove it from the heat. Add perhaps. Atamon for instructions on flasken.

Put into clean, scalded glass or small bottles, who is washed Atamon or spirits.

Be tightly closed immediately. Alternatives to Atamonen can henkoge glasses / flaskerne – but durability is so not that long when you open sauce.

The batch here gives approximately. 4 liter afhængig af frugternes størrelse.

Tropicana (will be translated upon request) - with labels

Among other things used:

Tropicana (will be translated upon request) - the pizza

Grilled corn (greased grill before lift)

Barbecue sauce with dark forest honey

There are many delicious barbecue sauce recipes around the web – Some of buy versions are reputable and most often does one get yourself messed a hit together in a bowl before grilling, which can not be reproduced accurately, but you just make a new next time. I have some ingredients that I keep returning to and made a sauce of slightly larger portion which come in bottles. Here in a little special variant with dark forest honey.

The sauce here is intended as a barbecue sauce of the kind that you smear on meat and vegetables the last moments of grilling time. It can also be served to the grilled or fried meat and vegetables as a dip or sauce.

It's a little more time consuming process than to snatch a bottle at the supermarket, but I think of course it is worth it. Judge for yourself, if you have the courage to try.

This batch yields approximately. 2,2 liter.

Ingredients:

1 kg semidried, røgede tomater

Chili to taste – possibly. smoked (not translated yet)

200 gr mørk skovhonning

100 gr tamarindpasta + 1 liter vand

3 dl mørk soya (use the thick of Asians supermarket)

3 hele hvidløg

1 dl mørk sesamolie

Sodium benzoate

 

How to:

The tomatoes sliced ​​down the middle and dried in the oven. Store tomatoes stand with me about. 15 timer ved 50 – 60 grader.

Then cold smoked the approximately. 12 timer.

Tamarindpastaen udrøres i 1 liter kogende vand og står og trækker minimum 30 minutter. The juice is strained then down into the pan and the pulp thrown out.

Alle ingredienser blandes i gryden og simrer under låg ca 30 minutter.

Blend then – preferably with a hand blender. Otherwise, the mass to cool to the temperature as your food processor or blender can handle.

When it is blended to a suitable consistency Køge mass op igen. Herefter tages den af varmen og der røres Atamon i.

Hæls sauce on pure, scalded, Atamonskyllede bottles.

 

Note:

Of course you can use hot smoked tomatoes instead – it takes course only an hour or two depending on how much heat you give them – then they are dried and smoked a little. Fresh tomatoes – without smoke – can also be used, it's just a little something different.

 

Among other things used: grilled chicken, grilled pepper (T-Bone has fået Barbecue spice (will be translated upon request))

 

Made with particular. In Trinidad Scorpion Morouga Blend til Portion in.

Tomattapenade with chili and/or herbs (will be translated upon request)

A delicious dip for raw vegetables in haps size, freshly baked 'Turkish’ bread or flutes, toasted bread sticks or grissini. Good on 'tapas table’ and spread in bowls and sandwich. Delicious with eggs. Good to grill food on a piece of freshly grilled bread.

Smag is fresh, slightly acidic and yet toppakket with umami. Maybe more than one tomathummus tapenade – men bare smag den ;o)

You can choose to make a hot chili version without herbs (nemt winter with chili from the freezer) or turn it down a chili and well up the fresh herbs in a delicious summer version. In the picture there are lots of cilantro in.

Ingredients:

A large glass sun-dried tomatoes in oil – or two smaller glass

3 spsk tahin

2 tsp salt

1 tsk rå rørsukker

Saft og fintrevet skal af 1 citron eller to lime

½ head of garlic – more or less aftertaste

Chillies to taste

A good olive oil

maybe some. lots of fresh herbs to taste – i.e.. basil in raw volumes, parsley, løvstikke, coriander osv.

maybe some. hiking to the consistency suits

 

How to:

All run together in the food processor until it becomes a homogeneous mass.

The oil from the tomatoes must – or you can fish them up and throw away their oil and instead use a good virgin olive oil.

Chili Lover can throw well with chili in this – tomato taste'll penetrate – and you have a delicious chilispread for spreading on bread, meat, boiled eggs m.m.

One can vary the kind in the infinite. In the winter when fresh herbs are usually not used for raw volumes one can experiment with other flavorings. It could be capers, anchovies, olive, parmegiano the. Doggy Style, the spring or can be made easier with a little fresh tomato, frosne Least OSV. Dried herbs and spices can also be used.

Hummus with lemon, coriander and chilli (will be translated upon request)

You can make hummus in so many ways and I think I love them all. We do include a variant where the taste of lemon, coriander and chilli emerge.

Delicious on a piece of freshly baked flat bread / spicy madbrød and as a dip for raw vegetables.

Ingredients:

About . 700 – 800 gr kikærter – soaked and cooked (or canned if it should go fast)

2 – 3 spsk Tahin

1 stort bundt frisk koriander

1 spsk stødt koriander

2 tsk spidskommen

4 – 5 fed hvidløg

Chili to taste, fresh or granulated

1 – 2 øko-citroner, grated zest and juice

Extra jomfru olivenolie

ca 2 tsk flagesalt

How to:

It all runs in the food processor to a smooth paste. How fine / gov you want it is up to you.

Olive tapenade (will be translated upon request)

Ingredients:
Ca 250 gr sorte oliven uden sten – mild or strong for your taste, like mixed
2 fed hvidløg, pressed
1½ spsk saltede kapers – the best you can find
Frisk chili, finely chopped – amount to taste
1½ spsk citronsaft
25 – 50 gr frisk Parmigiano-Reggiano skåret i flager (Parmesan or Pecorino can be used)
½ – 3/4 dl koldpresset ekstra jomfruolivenolie

How to:

Hold lidt olivenolie tilbage. Everything else blended into a homogeneous mass. The final olive oil is poured in the end if necessary consistency.

If you fine hoes chili and garlic presses before blender, you can stop when you think that the olives have the right consistency. If you put them in coarsely chopped instead, bliver de også lidt rustikke i den færdige tapenade – which has its own charm.
Eaten with freshly baked baguettes, savory flatbread, breadsticks, chips, grønsagssticks or a few spoonfuls on top of stews or soups. Use it if necessary. as part of a 'tapas'bord.
Tips: if you like it you can add fresh chopped herbs – i.e.. basil or oregano. You can also pick a couple semidried tomatoes and throw back into the blender.
Sticking best in a scalded, closed glass jar in the fridge.

Pretty, it is not, but good it tastes. Parmigianoen provides a toplækker extra umamismag on top of the already present.

Beetroot hummus with chili (will be translated upon request)

Freshly baked bread with a good pesto, tapenade or hummus is not to stand for. It can be used as an accessory most vegetable, meat- and fish dishes and tastes wonderful as a haps in itself.

Here's a little spicy action based on beetroot as we're pretty excited about.

Ingredients:

600 – 700 gr rødbeder i ensartet størrelse

4 spsk tahin

4 – 5 fed hvidløg

chili to taste, fresh, sauce or dried

zest of ½ lemon

3 spsk god balsamico (or lemon juice)

1 spsk stødt spidskommen

1 teaspoon salt, like røgsalt

 

How to:

Wash beets and beware that you do not perforate the peel – they must be cooked whole with the peel on.

Boil beetroot well in the salt water which just covers. Kogetiden er 30 – 60 minutter alt efter størrelse. Can not find them in the same size as the largest set of first and put the smaller the pot along the way.

Let beets cool light of (10 – 15 inutter) – og gnid derefter skrællen af.

Cut the beets into chunks and place in food processor along with the rest of the ingredients.

Run to a medium fine lot for you.

Season to taste with more of taste entities if you think something is missing.

Store in the fridge for a week.

Tastes super well with freshly baked flat bread or baguette. Also good for vegetables, i sandwich, as a dip for raw vegetables, who relish and much more….

Should anyone sit and think: sikke as something hippiefis – so no, det er smadderlækkert og rigtig spicy ;o)