John Myers
Contents
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Ingredients
- 100 g Chili peppers, fresh and colorful
- 75 g Brown sugar
- 4 piece Garlic cloves chopped
- 4 Discs Dried tomatoes in oil
- 1 branch Rosemary fresh
- 1 branch Fresh thyme
- 1 branch Fresh oregano
- 1 tablespoon Bianco balsamic vinegar
- 1 tablespoon Salt
- 1,5 teaspoon Food starch
- Water
Instructions
- Remove the seeds and skin from the chili peppers (please use disposable gloves) and cut two thirds of them into coarse pieces. Roughly chop the tomatoes as well. Pluck the herbs from the stalks and puree everything very finely with the magic wand.
- Peel the garlic cloves and cut into tiny cubes. Do the same with the last third of the chili peppers.
- Melt the sugar in a saucepan with a tablespoon of water. Add the pureed and chopped pods and garlic and let caramelize. (approx. 1 minute)
- Pour 4,250 ml of water and let the whole thing simmer gently for 30 minutes with the cover closed.
- Season with vinegar and salt and season to taste. Possibly add a little more sugar.
- Mix some cold water with the cornstarch and use it to thicken the sauce.
- Bring to the boil again and then fill into bottles that have been rinsed with hot water.
- This sauce is also ideal as a small gift.
- Because of a lot of inquiries: It's such a thing with shelf life. With us, this sauce doesn't last that long, because it is quickly eaten away. But I think that if you boil the sauce down at 85 degrees for one or two hours, it will last for up to six months.
Nutrition
Serving: 100gCalories: 307kcalCarbohydrates: 74.5gProtein: 0.2g
