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Written by Andy
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Monday, 20 September 2010 06:26 |
Birds Eye Chili Sauce
Ingredients:
2 Hand full or ¼ Kilo Birds Eye chili * you can use normal green & red chili.
2lt Brown/Black Vinegar.
100g Brown sugar.
50g Coarse Salt.
500g Tamarind.
Method:
Rinse chili in cold water and drain. Cut each chili in two and soak in vinegar, brown sugar (approx. 50 to 70g) and 2 to 3 table spoon coarse salt for 3 to 5 days. Drain chili and process in food processor with 2 table spoon of coarse salt (to taste), tamarind paste *** See tip below, (sieved through water-seeds removed) & 1 to 2 table spoon brown sugar. Sieve the entire mixture through a fine sieve. This is now your chili sauce
*** Tip: Add tamarind paste into the processor a little at a time until the mixture ends up into a consistent runny paste.
Enjoy!!!
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Last Updated on Monday, 20 September 2010 11:08 |
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