Use local produce...San Marzano Tomatoes for a base, grated carrots and onions for texture and depth, garlic for a zing, white vinegar for the acidic, honey for a sweetner, sea salt.....and of course the "Naga's" used sparingly.........very basic recipe.You can enhance this by adding any of these in moderation (we all aquire different tastes)Balsamic Vinegar, Lemoncello, Grappa...a splash of good olive oil...cook and blend, my weapon of choice in the kitchen is a food mill with a fine screen. Theres no need for seeds in a sauce, either tomato or pepper unless (one) wants the seedy appearance.Good luck with the sauce.......a good combo of ingredients will mellow with age...GregThanks Doc, very interesting recipe. Libby Mangos is not easy to find here though, i'll think some alternative.
My main concern working with nagas is that they're scorching hot and i'd like to lower the heat to make it enjoyable to more people
Cya
Datil
Thanks, no need to stir you elsewhere, checkout the Hot Sauce making forum and page back a few. Theres some pretty basic recipes here to be had...My great grand mother was from the Florence region...but more recently my daughter spent a college semester in Paderno del Grappa, while my son did a semester in London...I was jealous of both......me want to go!Thanks Greg, very nice tips!
Grappa addition sounds great, did you have italian origins?
Cya
Datil
Thanks, no need to stir you elsewhere, checkout the Hot Sauce making forum and page back a few. Theres some pretty basic recipes here to be had...My great grand mother was from the Florence region...but more recently my daughter spent a college semester in Paderno del Grappa, while my son did a semester in London...I was jealous of both......me want to go!
I love to cook...my kitchen is my den, Italian/Seafood...rocks!
Greg