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| Keywords: indoor food beverage Our Chili Sauce 2011 was canned in 1.25dl cans. Recipe: 1 l assorted chili fruits (Habanero Sudden Death, Inca Berry, Bishop's Hat Ubatuba Campuci, Condom Paprika, Jalapeno, Biquinho Pepper) both ripe and unripe 1 l onions 1 l peeled tomatoes 1 large garlic bulb 2 dl brown sugar 2 dl vinegar 2 dl Aberlour a'bunadh single malt whisky 2 lime fruits (the juice) 3 tsp sea salt Put all ingredients finely chopped into a large pot lined with some olive oil. Simmer until ingredients are soft. Blend in a processor or with an immersion blender. Continue simmering until reduced to desired thickness. This recipe will yield about 1.5 liters of chili sauce. Store in refrigerator in sterilized cans. Our Chili Sauce 2011 was canned in 1.25dl cans. Recipe: 1 l assorted chili fruits (Habanero Sudden Death, Inca Berry, Bishop's Hat Ubatuba Campuci, Condom Paprika, Jalapeno, Biquinho Pepper) both ripe and unripe 1 l onions 1 l peeled tomatoes 1 large garlic bulb 2 dl brown sugar 2 dl vinegar 2 dl Aberlour a'bunadh single malt whisky 2 lime fruits (the juice) 3 tsp sea salt Put all ingredients finely chopped into a large pot lined with some olive oil. Simmer until ingredients are soft. Blend in a processor or with an immersion blender. Continue simmering until reduced to desired thickness. This recipe will yield about 1.5 liters of chili sauce. Store in refrigerator in sterilized cans. | ||||
