English here: Smoking Hot Barbecue Sauce
A super delicious and versatile barbecue sauce that is worth the effort. If you do not have the opportunity to smoke the tomatoes, then theres mentioned an alternative at the bottom of the page.
Use the sauce as it is on grilled / fried / roasted vegetables, meat, poultry and oily fish. Use it in sauces and dips – alone or whisked together with other kinds of dip. Use it in burger, on hot dogs, French fries and pulled pork, etc..
The next little while I will put some different vegedeller with chili on the blog. We eat them often in all sorts of forms and uses really recipe for everyday, but I would like to share a few different 'models’ with you – as well as can be varied almost indefinitely. They work great with a good seasoning and therefore also with a good shot chili. I de første her er især de søde kartofler med til at give chilien et godt modspil og de kan tage en del chili synes vi.
Many vegedeller has a base of lentils / beans / chickpeas, but not the. The others will come, some also. You here is actually the hardest to roast, because they are the loosest in the structure – but now they just first in line on this blog.
Mango chutney is suitable for many kinds of food in both the cold and the hot kitchen. It can be used in the laying, wherein the whistle egg food, pate, the cut meat and cheese etc.. up – turn it with a little sour cream and use it in sanwich- or burgerbollen – or as a sauce for vegetables. Delicious on tallekenen as an accompaniment to many hot dishes as well as on top of rice dishes. As accessories / dip for good bread – like with other kinds of 'dip'. Try it also on fish – både som tilbehør til den færdige fisk og som marinade i pakken med den bagte fisk.
Remember stegeben – or 'good legs’ as they were called here – they just got a revival in my kitchen. Our new supplier of meat had a few bags lying when we last downloaded meat on the farm (http://johannesminde.dk/) and so wildly delicious out and was very meaty. Haps. I would like to give them a little lift and it was for this little project which fortunately did the first time. It's really good legs.
Ingredients:
4 – 5 kg kødfulde stegeben
1 flaske rødvin
Chillies to taste – i.e.. one Habanero Chocolate
2 store løg
1 hvidløg
salt
pepper
2 toptsk muscovado eller anden mørk sukker
olive oil
butter
Gastriq eller lidt æbleeddike + mørk sukker
1 dl fløde
How to:
Season the legs with salt and pepper.
Cut the onion into small pieces and some garlic in half.
Cut the fresh chilli, sliced.
Brown the legs in a pan in a mixture of olive oil and butter and add to the pan with the spirit as they are finished.
Brown the onions so they get color and add to the pan along with the cut garlic, brown sugar and chili.
Pour red wine by and fill with water until it reaches the upper leg – but they are not to be covered.
Put the lid on the pot and bring to the boil. Skru ned sådan at den simrer og lad den gøre det i 2 timer.
When the legs are done remove and keep warm – possibly. i et fad i ovnen ved svag varme.
Strain the sauce and put it in a (like less) pot. Lad den koge ind til ca 1/3. Taste now with gastriq and cream and even possibly. the sauce a little if it penetrates. Taste also with salt and pepper and a little more chilli if you like.
Server legs with ex. steamed vegetables or mash and a little of the sauce. The sauce is very close in taste.
Tips:
Cheating now not allow yourself to have a good gastriq below – it does wonders ift. To round a sauce like this of.
Lige inden servering kan benene få et par minutter under grillen i ovnen det bliver de bestemt ikke dårligere af.
The legs can be covered by only one layer baking paper and then a layer of aluminum foil and genvarmes in the oven. Remember baking paper between when there is chili in court – otherwise 'etches’ food the foil.
Tomato Chutney is delicious with eggs, is a sandwich, for all kinds of meat, the cheese, touched in a time pasta and as a dip for almost anything. It may, of course, seasoned to taste – and there is free choice of spice shelf. Here, one of my versions.
Ingredients:
4 kg tomater – many kinds
4 dl rødvinseddike eller balsamico (balsamic vinegar gives milder taste with less acid)
800 gr brunt sukker – muscovado or brown sugar
2,5 kg løg – like red onion, but use what you think
ca 400 gr ingefær
chili to taste, fresh or dried
2 hele hvidløg
4 topspsk sennepskorn, yellow, brown or black aftertaste
4 toptsk stødt allehånde
op til ca 160 gr salt (you have to taste their way)
maybe some. Sodium benzoate
How to:
The tomatoes are washed and cut into cubes. Remove the hard piece of the stem along the way.
Put the tomatoes in a large pot with vinegar. Now you can well turn the pan over low to medium heat, so the mass can begin to warm up, while you prepare the rest of the ingredients and add them.
Add the brown sugar, sennepskorn og 50 gr salt.
If you use whole allspice, then paint it in spice mill. Put all hand in the pot.
If you are using fresh chillies, so finthak the. I'm using the chillies and remove only the stem within the finely chopped. Come chili in the pot.
Ginger peeled and cut into small pieces. Finely chop the mini chopper or knife on cutting board. Getting it into the pan.
Peel and finthak bulbs – and also came to the pan.
The onions are peeled and cut into cubes the size you prefer – not too small, then it becomes something moss instead of chutney. Put them in the pan to rest.
Now screwed that up the heat and mass Boil. Boiling without the lid to have a consistency like jams. How long it takes, depends on how big a portion you're doing – and by how much heat you boil it. I boil it over medium to high heat – og der tager det ca 30-40 minutter for en lille portion og et par timer for en stor som denne. Stir occasionally to the pan along the way, so it does not burn. It is especially important for some time, If the mass is to thicken.
When chutney'en is nearing completion, season to taste. Is there more salt, sugar, chili and vinegar? It is a good idea to taste at this time, then taste the concentrated as the mass is boiled into. If you get more vinegar, may have to be cooked in a little longer. Tomato The flavor and intensity varies – and you may have cooked the chutney more or internal in. It is therefore vigtit you taste carefully to the particular salt.
When you are satisfied, take the saucepan off the heat and add Atamon, if you use it.
Filled in a clean, scalded and optionally. sodium bezoate rinsed glass jars, which immediately closes well and turned a walk upside down and back again.
Tips:
How far you use balsamic vinegar or plain red wine vinegar, of course, depends on your taste, but perhaps also on how tangy tomatoes are already. I usually start with balsamic – and then adds any. a little vinegar with more acid when I taste to.
I use both fresh and dried chili. A good dried, crushed ancho or pul biber – or similar 'dark’ chilismag complements the fresh chili gre. Little smoked chili do no damage – You can sagten use a canned chipotle in adobosauce (hang it nicely) or dried, smoked chili.
The amount of ginger may seem extreme, but in the finished relish the taste is subtle and warm.
Smurt på groft brød som derefter er dækket med tykke skiver frisk tomat og gedeost og bagt i en 225 grader varm ovn til osten er gylden. Sprinkle with basil and a little sea salt.
Not correctly translated yet - A basic chili sauce, where chili flavor is supported by tomato and red pepper. The strength is up to you. The advantage of using tomato, pepper and mild and strong chili together is, that there is plenty of reason flavor in the sauce. If you then want a sharp kick comes the creeping upstairs / after. It works really well.
Ingredients:
Chili fruit aftertaste – f.eks op til 3 kg blandede milde og lidt (obtain individual) strong. Used exclusively quite hot, start such. med ca 150 gram og smag til om der skal mere i.
3 kg rød peber
1½ kg løg
6 dl olivenolie (or other oil)
ca 2 kg flåede eller hakkede tomater
ca 450 gr hvidløg
12 dl eddike, like apple vinegar
12 dl rødvin ELLER 3 dl (apple)eddike mere + 9 dl vand
500 gr salt
1200 gr sukker
Sodium benzoate
How to:
Wash chilies and cut the stem of the. Clean them if you want the grains in the finished sauce (I cleanse them). Skær dem i et par stykker hver.
Wash and peel the peppers and cut them into chunks.
Peel the onions and chop them any. coarse or use fed'ene all.
Peel the onions and cut them in half coarse pieces – twice as large as to blood li. Varm 2 dl af olien op i en stor gryde og steg løgene ved medium varme. Do not take a noticeable color, just be soft and sweet.
When the onions are soft, met the rest of the ingredients – except Sodium benzoat – into the pot and it all brought slowly to simmer. Leave to simmer for half an hour then blended with a hand blender – or to cool until it has a temperature as your normal blender can withstand – then blended and poured back into the pot.
Varm massen op og kog den 10 minutters tid. Season to taste along the way, should be more chili, salt, sugar or vinegar? – it is now. If you get more fresh chili, it should be finely chopped good first, og når chilien er kommet i skal saucen lige koge et par minutter inden du smager på den igen.
When you are satisfied with the taste and the mass has boiled, take the pot off the heat and Atamon added as directed on the bottle.
Heel immediately chili sauce on pure, scalded and optionally. Atamonskyllede bottles which immediately closes well and turned a walk upside down and back again.
Note:
There will be approximately. 10 liter af den store portion her – but as you can see, it is easy to divide into smaller portions.
The amount of chili fruits are of course all depends on what you use and how strong you want the sauce. De 3 kg som er maks. I have used, valid if it is mild to moderate strength as the ones I've shown in the pictures below. If you use stronger chili, it might be a good idea to start with a great deal less, and so have several ready to quickly chop and add underway. You can of course add extra red pepper in places for some of chillies.
My Firebreather is made according to the above recipe – medium versionen er tilsat 8 ‘små’ red Morouga – the hottest a good mix of strong chinenser.
The butter tender jaws are concentrated sauce, which is made of reduced red wine, flavored with particular. soy, blackcurrant juice and hot chilli. It may of course be made in just the strength is desired, but it does well as a strong sauce, since the rest of flavor entities can easily catch up with chili. The jaws themselves are well seasoned without being dominated by the sauce, so do not hold back with seasoning.
Ingredients
3 – 4 kg svinekæber
2 flasker rødvin
4 dl soya
4 dl solbærsaft
6 – 8 løg
2 – 3 hele hvidløg
a handful of carrots
chili to taste – eks 3 – 4 chokolade Habanero
1 topspsk sellerifrø
20 – 25 tørrede enebær
salt and peber
little butter or oil
maybe some. cream and a little thickening
How to
Pig jaws checked for tendons and these are cut off. Sprinkle jaws with a little salt and pepper. Be a little reluctant salt, then where they are expected to part soy in court.
Wash the carrots. They should only be peeled off if absolutely necessary. Cut them into slices.
The onions are peeled and cut into chunks.
The garlic cut in half so that all fat is cut through the middle and possibly. free to be removed.
The chili cut into quarters and stem removed.
Pigs jaws browned in a single layer in a little butter or oil and poured gradually into the pan. Carrots and onions browned also – separately – and add them to the pan.
In saucepan accepted now also the rest of the ingredients: red wine, soy, blackcurrant juice, garlic, chili, celery and juniper berries.
Put the lid on the pot and bring to the boil. Turn down so it simmer and leave it and do it in 1 ½ hours.
Remove from the heat and fish gently jaws up, they are very tender. Add them to drain in a colander.
Strain the sauce and put it back into the pan. Let it boil until there is less than half back compared to what you started with, like less.
Taste the sauce to. Missing salt, chili, sweetness? If you want to dyu round it off with a little cream and it is too thin for your taste, do not you smooth it easy.
Come jaws back into the pan and heat with lid and on low heat. Turn them gently a few times along the way.
Serve with whatever you fancy. Here it is often a delicious root vegetables and a salad with slightly sour dressing.
Tips
There's a free hand with chili also in this right, but I myself am very excited about the dark 'chokolade'chilier. The Court can take a pretty good time chili – there are plenty of other flavors to back up – and if you serve with a gentle and soft moss there's space to fire well into the sauce. Is the sauce was a bit too strong, can be a little cream dampen fine.
The recipe here makes for a very large portion. We make it often in the size and batch freezer remains. It is worth gold on busy weekdays.
Also called Phanaeng and in some places panang or penang. Karrypastaen that started me up on the home melamine ware pastes. It is delicious, fresh in flavor and a bit milder than the perhaps more familiar gul, red and green karrypasta.
Smager især fantastisk i kokosbaserede retter synes jeg. 
Ingredients:
125 gr tørrede grønne jalapeno eller et par håndfulde friske (other chillies can obviously be used in the desired quantity)
4 spsk korianderfrø
8 spsk hakket løg eller skalotteløg
8 spsk hakket hvidløg
2 spsk hakket galangarod
2 spsk revet limeskal
4 spsk hakket citrongræs
2 spsk rejepasta
1 teaspoon salt
How to:
All knocked together in a mortar or run in a blender / food processor in.
Med friske chili kan pastaen opbevares mindst 2-3 uger på køl eller fryses i portioner (as. 2 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.
A large crop of semi-ripe tomatillos gave me the idea for this. Tomatillos are otherwise a healthy salsafavorit in this house, but frost sudden arrival gave a very large portion of tomatillos, who were picked with the same. They can be frozen, men så synes jeg at de er bedst i varme retter efter optøning, da de mister spændstigheden i fryseren.
So a delicious tart lime tasting tomatillo salsa on the glass for the winter many tortillas and nachos are now produced.
Ingredients:
2 kg tomatillos – Your favorite black, possibly. mixed and like half-ripe
8 – 12 lime (8 store eller 12 små)
1 håndfuld medium stærke grønne eller gule chili
3-4 løg str. medium
1 hvidløg
ca 30 gram havsalt
1 – 10 spsk rå rørsukker
possibly. Sodium benzoate
How to:
Remove the papery shell from tomatillos'ene and rinse them well.
Squeeze the juice from the limes and place in pan.
Peel the cloves of garlic. Peel the onion and cut into eighths. Chop the garlic and onion in the food processor until it is medium-fine to coarse. Getting them into the pot.
Wash chilies and cut the stems of. Cut the chili into pieces and chop medium-fine to coarse in the machine. Getting them into the pot.
Cut the tomatillos into quarters and came them in the food processor of some laps and chop medium-fine to coarse. In the pot with them.
Add salt.
Mix salsa together in the pan and bring it quietly to a boil. Let it cook on medium heat until it is thickened. The consistency should be like (thin) jam. How thick or thin is up to you. Det kan godt tage 30 – 90 minutter. There must be stirred frequently.
Along the way, season to taste with sugar. I do not think that salsa should be sweet, only just balanced. Hvor meget sukker der skal i, kommer helt an på hvor modne/grønne tomatillos’ene er. Taste also if you want more salt in – or a strong ground chili.
When the salsa is finished out by the heat and if you use Atamon added this now as directed on the bottle.
Fullness salsa on cleaned, scalded and optionally. Atamonskyllede glass or bottles.
