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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

RaphaCam

Member Since 16 Jul 2017
Offline Last Active Jul 20 2017 01:08 AM

Topics I've Started

Grilled chicken with honey and pepper sauce

16 July 2017 - 10:45 PM

* 1 tbsp honey

* 1 medium red pepper (I'll use dedo-de-moça) 

* 1 garlic clove

* 2 tbsp lemon juice (I'll use Persian lime, which is more widespread in my country)

* 4 tbsp olive oil

* 400g chicken breast (about two breasts)

 

Steps:

 

1 - Chop the pepper and remove the seeds.

2 - Puree it with honey, garlic, juice and oil.

3 - Throw the result over the raw chicken and leave it covered on the freezer for 3 hours.

4 - Grill it.

 

I think you might as well season salmon with this delicious sauce instead of chicken, but I haven't tried it yet.


Oil sauce coagulation

16 July 2017 - 10:22 PM

Last year, I started making my own hot sauce, storing some dedo-de-moça peppers with olive oil. More recently, I decided to add some peppers which were pickled in white vinegar (only adding the peppers, not the vinegar) to the pot and in some days it became as thick as a puree. The taste is still good, and it will go oily again if I mix it with a spoon, but I'm curious if this is normal and whether I can undo it for good.