John Myers
Ingredients for 6 servings:
- ¾ bell pepper(s), red
- 2 small onions, red
- 2 m.-sized garlic cloves, fresh
- 2 small chili peppers, red, fresh
- 15 g ginger, fresh or frozen
- 100 g rice vinegar, Chinese, mild
- 100 g sugar, white
- 6 g salt or instant chicken broth
- 250 g water
- 2 tbsp honey
- 1 tbsp lemon juice
- 2 tbsp oil
- n. B. flowers and leaves
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
My much hotter and spicier version for spring rolls and other fried dim sum
Wash a red bell pepper, halve it, and remove the seeds. Cut the half into small pieces. Halve the other half and slice one half crosswise into fine strips. Reserve the other quarter for another purpose. Trim both ends of the onions and garlic cloves, peel them, and finely chop them. Wash the chilies and cut them into quarters crosswise, discarding the stems. Bring the rice vinegar, sugar, and water to a boil in a 1-liter saucepan. Add the chopped ingredients—except the finely sliced bell pepper—and simmer for about 10 minutes. Remove from the heat and let cool. Then transfer to a blender and roughly puree for one minute. Return to the saucepan and simmer uncovered with the lemon juice and two tablespoons of honey for another 15-20 minutes. Then add the finely sliced bell pepper and simmer for about 5 more minutes. While still hot, transfer the mixture to a sterile 200-ml jar with a screw-top lid, add the oil to the top, and seal the jar tightly. Once cooled, store in the refrigerator. Cover the remaining contents with foil and refrigerate within four days. If the jar has been opened, ensure that a film of oil remains on the surface. Add a little oil if necessary.
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