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Today's cookery: chilli sauce

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Aug. 12th, 2008 | 08:24 pm
location: in a pickle

I decided to make some chilli sauce. No real buggering about here; I went for a simple recipe.

Chilli sauce ingredients

Basically, the above (plus a fair amount more garlic) chopped or crushed as appropriate and put in a pan with some tomato puree, two tablespoons vinegar, some sugar, some odd German rock salt that I have and a bit of lager. Because I had some around. Simmered for a while then blended and now simmering again for a bit longer.

Unfortunately I am an inveterate cookery-tinkerer and I am having a lot of trouble resisting the urge to put more stuff into it now. I should really leave it alone, but every time I walk past the stove my fingers twitch towards the herb and spice cupboard. This is not helped by the fact that about two thirds of the stuff in my kitchen is herbs, spices, sauces and assorted condiments - yes, even when you count the booze. "A pinch of cumin maybe, or I could chop a bit of that parsley which is only going to get thrown away otherwise... or maybe some lemon juice, mmm, that might be interesting, or I wonder what would happen if I put some mustard in? Lots of chilli sauces have mustard. Or at least some do."

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Comments {5}

grant b

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from: grantb
date: Aug. 12th, 2008 07:51 pm (UTC)
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One of my favorite very hot sauces has apples in it.

Not that I'm suggesting anything.

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fridgemagnet

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from: fridgemagnet
date: Aug. 12th, 2008 07:55 pm (UTC)
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*shakes fist*

Pity I don't have any apples. I could go out and buy some though... NO STOP IT.

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get privacy for $5 via aussieintn

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from: aussieintn
date: Aug. 13th, 2008 02:26 am (UTC)
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Only a pinch of cumin?

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soho_iced

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from: soho_iced
date: Aug. 13th, 2008 11:52 am (UTC)
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Me too with the dabbling. But I'd wait until the last minute to add the parsley, as I doubt the taste will stand up to prolongued cooking in that kind of sauce, whereas if you leave it it will still be green and do a good colour contrast thing.

What a lot of chillis. I recently used a fresh (small, red) chilli in a recipe for the first time I remember: I usually chicken out and use as little cayenne as I can get away with, but actually it wasn't too bad.

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fridgemagnet

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from: fridgemagnet
date: Aug. 14th, 2008 12:15 pm (UTC)
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You are a chilliwimp though.

Get some of those fat green bullet chillies and de-seed them first - they're not too hot, you can use them fairly liberally.

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