John Myers
Ingredients for 4 servings:
- ½ bell pepper(s), red
- 30 g ginger
- 1 garlic clove(s)
- 2 chili peppers (Thai chili peppers), red
- 5 tbsp white wine vinegar, or rice vinegar
- 8 tbsp sugar
- 200 ml water
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
slightly spicy, delicious with fried meat, fish or wok or Asian dishes
Wash the bell peppers, remove the stems, seeds, and ribs, and cut into approximately 2 cm pieces. Wash the chilies, removing the seeds and stalks. If you like it super spicy, leave the seeds in. But be careful! The ginger adds another kick. Also cut into smaller pieces. Peel and halve the garlic. Finely chop these ingredients in a food processor or food processor, but not into a puree. Everything should still be slightly chunky. Peel the ginger, first slice it, then cut it into 2-3 mm pieces, and place it in a small saucepan with the bell pepper mixture. Add the sugar, vinegar, and approximately 200 ml of water, and bring to a boil. Simmer the sauce uncovered over medium heat, stirring frequently, for approximately 30 minutes until it thickens, almost like jam. I then transfer it to small screw-top jars. It will keep in the refrigerator for up to 4 weeks. This sauce goes perfectly with any kind of roasted meat, fondue, grilled dishes, or stir-fried vegetables. Even drizzled on bread or over cream cheese or quark.
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