Seasoning Basic for Sauces with Chilli

Prepare the chilli mix in advance

1. Be a little careful with the chillies – the skins should be removed thoroughly – otherwise it could possibly become too hot – it should be a medium-hot variant in the result. The addition of the tomato inger and zucchini neutralize the extreme heat which can be quite different due to the natural growth of the chilli. Dry or dehydrate all of the basic ingredients listed.

Completion of the Chilli MIX

1. After I have put the desired amounts in a container, the spices are added. Now witch everything through well. Fill into well-cleaned and hygienically perfect glass containers and label them with the most important key data.

Important instructions

1. Spices that are freshly made at home have a shorter shelf life because no preservatives are added. Therefore, my tip at this point-> 1. Always ensure a supply of dried basic ingredients – because you save time 🙂 2. Always have well-cleaned containers in stock – because you don’t have to search for anything 🙂 Always label everything well, especially with the date of manufacture. because otherwise you lose track of things 🙂

application

1. to all dishes in which you would like to have a chilli note. Be careful with the dosage. The longer the chilli mixture stands – the hotter it becomes! So in order to always achieve an equivalent result, it is better to season rather than spice it up. 🙂

Just try it out and have fun seasoning

Bon appetit and culinary greetings your Biggi ♥