John Myers
Contents
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Ingredients
For the vegetables:
- 80 g Hot peppers, red, long, medium hot
- 3 medium sized Cloves of garlic, fresh
- 15 g Orange peel
Optional: (see note)
- 80 g Paprika, red
- 3 small Chillies, red, fresh or frozen
The liquids:
- 150 g Orange juice
- 2 tbsp Lemon juice
- 250 g Water
- 120 g Rice wine vinegar, clear, mild
- 160 g Sugar, fine white
- 6 g Vegetable broth, concentrated bouillon or salt
To tie:
- 3 tbsp Tapioca flour
- 3 tbsp Rice Wine, (Arak Masak)
To garnish:
- Flowers and leaves
Instructions
- Wash the peppers and cut across into pieces approx. 1 cm wide. Leave the grains in place, discard the stem. Grind the pieces in a mortar or roughly chop them in a cutter (Moulinex or similar). Cap the garlic cloves at both ends, peel and squeeze with a garlic press. Cut the orange peel into thin threads and shorten to approx. 2 cm in length.
- Put the liquids in a saucepan and bring to the boil together with the pepperoni, garlic and orange peel. Reduce the heat and simmer with the lid on for 20 minutes. Mix the tapioca flour with the rice wine and simmer for another 5 minutes. Season to taste with salt and fill into a glass bottle. The sauce will keep in the refrigerator at 5 degrees for about 2 months. Shake well before use.
Annotation:
- Mild and hot fruits can ripen next to each other on a hot pepper bush, i.e. there is a certain uncertainty about the hotness of hot peppers. Use your fingertip to test the knife blade while chopping. Then neutralize the taste with a piece of candy. If it is very hot, only take half and add paprika. It should be noted that the addition of sugar reduces the spiciness considerably.
- If you only get mild, these can be supplemented with the optional chillies. If you don't get any hot peppers, the optional paprika should be used. The preparation remains the same.
