Hi All,
This is a suace i normally knock up, have a go see what you think?
6 ripe naga's finely chopped/ or 9-10 Habs ( glove time???)
2 red chillies i.e. cherry bombs or red Habs depends on what’s available
½ Large onion finely chopped
4 cloves of garlic crushed
4 peppers roasted and skinned
250ml cider vinegar
4 ½ Tbsp sugar
juice of 2 lime
1 ½ tsp of homemade Garam masala
1 tsp salt
1 tsp of fresh coriander / 1 frozen ice cube
Method
1 .First fry onion and garlic until golden,
2. Add Garam Masala and stir fry for a minute.
3. Next add chopped peppers, lime juice, naga’s and red chillies.
4. Cook down for 10 minutes on a medium low heat, stir to prevent sticking.
5. Now add vinegar, Coriander, sugar, salt and boil for at least 5 minutes, or until a nice sauce consistency in achieved.(will thicken when cool.)
6. Now blend until smooth and pour into sterilized bottles.
Instead of adding all the Naga's in stage three you could try saving 1 or 2 back and blending them raw for a more memorial burn.
Garam masala
4 tbsp of cumin seeds
4tbsp of coriander seeds
2tbsp black peppercorns
2 tsp of cloves
2 tsp of cardamom seeds (black seeds inside)
4 dried Bay leaves
2 Cinnamon sticks both 3” long
2 dried chillies
Grind to a fine powder in pestle and mortar or coffee grinder
This is a suace i normally knock up, have a go see what you think?
6 ripe naga's finely chopped/ or 9-10 Habs ( glove time???)
2 red chillies i.e. cherry bombs or red Habs depends on what’s available
½ Large onion finely chopped
4 cloves of garlic crushed
4 peppers roasted and skinned
250ml cider vinegar
4 ½ Tbsp sugar
juice of 2 lime
1 ½ tsp of homemade Garam masala
1 tsp salt
1 tsp of fresh coriander / 1 frozen ice cube
Method
1 .First fry onion and garlic until golden,
2. Add Garam Masala and stir fry for a minute.
3. Next add chopped peppers, lime juice, naga’s and red chillies.
4. Cook down for 10 minutes on a medium low heat, stir to prevent sticking.
5. Now add vinegar, Coriander, sugar, salt and boil for at least 5 minutes, or until a nice sauce consistency in achieved.(will thicken when cool.)
6. Now blend until smooth and pour into sterilized bottles.
Instead of adding all the Naga's in stage three you could try saving 1 or 2 back and blending them raw for a more memorial burn.
Garam masala
4 tbsp of cumin seeds
4tbsp of coriander seeds
2tbsp black peppercorns
2 tsp of cloves
2 tsp of cardamom seeds (black seeds inside)
4 dried Bay leaves
2 Cinnamon sticks both 3” long
2 dried chillies
Grind to a fine powder in pestle and mortar or coffee grinder