Moyboy gave me a ripe Fatalii today, so tonight i made a bottle of sauce with a Bhut and a Fatalii. An awsome combo for flavour and heat.
took me a total of 20 min into the bottle.
First i dropped 3 tomatoes into boiling water for 30 seconds and skinned and de seeded them. Chopped them coursly and set aside.
Heated a table spoon of olive oil in a pot and dropped one chopped garlic clove in and the chopped Bhut and fatalii.
sizzled for 20 seconds to release the flavours (made my wife start sneezing in the next room....... what the f$#k's that smell?) and droped in the chopped tomatoes. Simmered for 1 minuite and added 1 teaspoon tomatoe paste, 1 teaspoon brown sugar, 100mls white vinigar and 1 tablespoon balsamic vinigar, large pinch of salt and black pepper. also added about half tspoon light mustard seeds and a small sprinkle of cinimon powder.
Put the lid on and let it simmer for 5 min and poured it in the food processor. With the processor running i slowly sprinkle in about half a tspoon xanthan gum powder to thicken it. You need it moving to add this stuff. Its like cornflour on steroids. Its great because you dont have to boil the life out of it and you keep all the delicate flavours in the sauce. And it gives you that "bought sauce" consistancy
Poured into bottle and will enjoy on a steak very soon. Just tasted it from the bottle now that its cold in the fridge and its awsome! If i bought this i would be very happy with my purchase.
Look out Mick....... im coming to take your title
cheers
took me a total of 20 min into the bottle.
First i dropped 3 tomatoes into boiling water for 30 seconds and skinned and de seeded them. Chopped them coursly and set aside.
Heated a table spoon of olive oil in a pot and dropped one chopped garlic clove in and the chopped Bhut and fatalii.
sizzled for 20 seconds to release the flavours (made my wife start sneezing in the next room....... what the f$#k's that smell?) and droped in the chopped tomatoes. Simmered for 1 minuite and added 1 teaspoon tomatoe paste, 1 teaspoon brown sugar, 100mls white vinigar and 1 tablespoon balsamic vinigar, large pinch of salt and black pepper. also added about half tspoon light mustard seeds and a small sprinkle of cinimon powder.
Put the lid on and let it simmer for 5 min and poured it in the food processor. With the processor running i slowly sprinkle in about half a tspoon xanthan gum powder to thicken it. You need it moving to add this stuff. Its like cornflour on steroids. Its great because you dont have to boil the life out of it and you keep all the delicate flavours in the sauce. And it gives you that "bought sauce" consistancy
Poured into bottle and will enjoy on a steak very soon. Just tasted it from the bottle now that its cold in the fridge and its awsome! If i bought this i would be very happy with my purchase.
Look out Mick....... im coming to take your title
cheers
