Check out my repice for hot sauce.
- Tomato paste and water ( Don't know the exact quantity, just until I have the right consistency. It's still pretty watery in the end. ) I get about 400-500 ml of sauce. But I'm not sure, I haven't weighed it.
- Salt - 1/3 tablespoons
- Sugar - 1/2 tablespoons
- Oregano
- Black pepper powder
- Savory
- Some Sauce I found at the local supermarket called "Salsa messicana" I suppose it resembles regular salsa. Anyway, it's got a great flavour and makes the sauce tastier. However, I didn't use it before so you can count it out if you don't know what it's like. I'll look at the ingredients tomorrow and I'll let you know what it's made of. It's got a really special and unique taste, I couldn't not use this sauce since I discovered it.
- Bay Laurel (around 3 leaves)
- Ground peppers(romanian ones, I think, about as hot as pepperoncini, or maybe hotter) in vinegar. I don't add a lot of this, as to not make the sauce sour.
- Ground parsley ( a tiny bit )
- Ground dill ( a tiny bit )
- Garlic powder ( also, a tiny bit, you can barely feel it )
- Around 15 african bird's eye chili peppers, or piri piri, african devil, whatever you want to call them, which I grind into powder, with seeds and everything. ( I add these after the sauce has boiled, to make it as hot as possible )
I use this for spaghetties, and sometimes for pizza ( I make it thicker for pizza ).
I'm telling you guys, before the spaghetties even get a chance to boil, I eat half of this thing, it's so god damn tasty, I can't help myself.
Should you guys decide to make this sauce, just use the ingredient amounts as you see fit, I made around 20 of these sauces thus far, and I still haven't perfected my recipe, which I kind of invented, with a little help from my mom and dad. You can add cut up sausages or any kind of meat, I don't think it changes the flavour too much.
It might sound a bit silly to some. More experienced people have told me that the ingredients just don't add up, but trust me, THEY DO! Still, if you have any suggestions, I'd love to hear them.
P.S.: I don't think it lasts too long, it's best to just eat it right away, or a week after you've made it, TOPS.
- Tomato paste and water ( Don't know the exact quantity, just until I have the right consistency. It's still pretty watery in the end. ) I get about 400-500 ml of sauce. But I'm not sure, I haven't weighed it.
- Salt - 1/3 tablespoons
- Sugar - 1/2 tablespoons
- Oregano
- Black pepper powder
- Savory
- Some Sauce I found at the local supermarket called "Salsa messicana" I suppose it resembles regular salsa. Anyway, it's got a great flavour and makes the sauce tastier. However, I didn't use it before so you can count it out if you don't know what it's like. I'll look at the ingredients tomorrow and I'll let you know what it's made of. It's got a really special and unique taste, I couldn't not use this sauce since I discovered it.
- Bay Laurel (around 3 leaves)
- Ground peppers(romanian ones, I think, about as hot as pepperoncini, or maybe hotter) in vinegar. I don't add a lot of this, as to not make the sauce sour.
- Ground parsley ( a tiny bit )
- Ground dill ( a tiny bit )
- Garlic powder ( also, a tiny bit, you can barely feel it )
- Around 15 african bird's eye chili peppers, or piri piri, african devil, whatever you want to call them, which I grind into powder, with seeds and everything. ( I add these after the sauce has boiled, to make it as hot as possible )
I use this for spaghetties, and sometimes for pizza ( I make it thicker for pizza ).
I'm telling you guys, before the spaghetties even get a chance to boil, I eat half of this thing, it's so god damn tasty, I can't help myself.
Should you guys decide to make this sauce, just use the ingredient amounts as you see fit, I made around 20 of these sauces thus far, and I still haven't perfected my recipe, which I kind of invented, with a little help from my mom and dad. You can add cut up sausages or any kind of meat, I don't think it changes the flavour too much.
It might sound a bit silly to some. More experienced people have told me that the ingredients just don't add up, but trust me, THEY DO! Still, if you have any suggestions, I'd love to hear them.
P.S.: I don't think it lasts too long, it's best to just eat it right away, or a week after you've made it, TOPS.
