John Myers
Stock: Hot Onion and Chili Sauce
The perfect stock: hot onion and chili sauce recipe with a picture and simple step-by-step instructions.
- 140 g Chili peppers, red and green – fresh
- 1 piece Fresh onion
- 4 piece Garlic cloves
- 100 g Sugar
- 0,5 teaspoon Salt
- 0,5 teaspoon Black pepper from the mill
- 500 ml Water
- 1 tablespoon Potato flour
- Halve a third of the chilli peppers and cut into very small cubes with the seeds. Remove the white skins and seeds from the other two-thirds before dicing them.
- Peel the onion and garlic and dice them as small as possible.
- Put the chili, onion and garlic cubes in a saucepan and mix with 100 g sugar. Bring to the boil and reduce a little. Then add the water.
- Remove three tablespoons of it and puree finely with a magic wand. Add again to the rest of the mixture. Now let it simmer for about half an hour.
- Salt and pepper. If it is too spicy, add a little sugar, or some vinegar, if you prefer it sweet and sour.
- Mix the potato flour with cold water until smooth and add to the sauce. Bring to the boil once and immediately pour into glasses or bottles that have been rinsed with hot water.
- Nicely packaged together with an oil or herb vinegar and a few homemade chocolates or jam makes a great Christmas present for dear friends or relatives.
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