Here is my latest chili sauce, i made some time ago:
Paserated tomato sauce in a glass bottle(690gr).
Tomato pyree tube (140gr).
1 lime juiced.
13 hot chilis(red habaneros or hotter and few fataliis.)
1,5 tl of rosesalt.
1/2 dl of maplesyrup.
1 onion.
3 cloves of garlic.
1 sweet paprika.
about 5 tablespoons of white vinegar.
Dash of crushed blackpepper.
2 dl or more of water to thin the sauce.
Grind whole hot peppers, red paprika, garlic, and onion in a food prosessor and combine all ingredients in sauce pan. Simmer for an hour or two.
Put into sterilized jars and wait week or two before consuming, because the sauce will become more hotter and tastier as it ages.
Paserated tomato sauce in a glass bottle(690gr).
Tomato pyree tube (140gr).
1 lime juiced.
13 hot chilis(red habaneros or hotter and few fataliis.)
1,5 tl of rosesalt.
1/2 dl of maplesyrup.
1 onion.
3 cloves of garlic.
1 sweet paprika.
about 5 tablespoons of white vinegar.
Dash of crushed blackpepper.
2 dl or more of water to thin the sauce.
Grind whole hot peppers, red paprika, garlic, and onion in a food prosessor and combine all ingredients in sauce pan. Simmer for an hour or two.
Put into sterilized jars and wait week or two before consuming, because the sauce will become more hotter and tastier as it ages.
