What ?? You mean a spoon full is too much ?? Mind you that chili sounds good. I'd love to have that recipe and try it then
|Dimitri: will it cure dandruff, athlete's foot and the megrims, too? |
I dont think so
OK Dimitri, went down to Sydney last Friday for a funeral. Dropped out to see my parents and got the recipe off Mum for her Ring of Fire chilli sauce.
It is below mate. Good luck with it. Don't be scared to experiment a little, who knows, you may be able to improve it a little.
Ring of Fire Chilli Sauce/Spread
This Chilli Sauce is a simple chilli spread that is NOT a meal. It is a sauce that you spread on whatever you wish to give it a â€œlittleâ€ spice that bites back, ie sandwiches, steak etc.
1 Cup of Chillies. Use a Chilli of your choice. I use Birdseye Chillies (a small chilli about 1â€ long and very hot) or Habanera Chilli (blisteringly HOT)
1 Cup of Vinegar. Use either white or brown vinegar according to your taste
1 Cup of Sugar
2 Apples Use apples to your taste (I use Granny Smith apples)
1 Cup of Onion Finely chopped.
Chop the chillies into small pieces including seeds.
Peel the apples and chop into Â¼â€ squares.
Place all the ingredients into a stainless steel or enamel saucepan (DO NOT use an aluminium saucepan as this will affect the taste and spiciness of the chilli). Simmer the ingredients in the vinegar until soft, donâ€™t boil. If the liquid is getting low in the saucepan whilst simmering add a little water. When the chillies and apples are soft break them up into a pickle/chutney consistency and bottle when cool.
You can make this as hot as you like by altering the quantity and type of chillies you use. You can also make as much as you like by using greater quantities (in proportion) of the ingredients.
Once bottled, keep this sauce refrigerated as it contains no preservatives.
You can use this sauce either cold or hot as desired.