Chilli sauce.

[spotteddick]

Hello and good morning.
I was out watering my herbs this morning and I suppose the only plants that I have on my balcony that are not herbs are a Ginger plant (when does one dig them up?) and my chillis, I only have the one plant this year and it is full and I was thinking what about making a chilli sauce a sort of my own additive to my Bloody Mary's.

So anyone got a good one!

[suffolk]

Oh, that sort of chilli sauce .... I bet Clive's got one .... and I bet it'll be potent

[elaine]

Spotted - if you have enough chillis do make this chilli jam - I can definitely recommend it - I've tried other recipes but much prefer this one. I can assure you you will be eating it with everything, including breakfast.

http://figjamandlimecordial.com/2009/02 ... hilli-jam/

[karadekoolaid]

Morning, Dick!
First up, your ginger plant. The ginger is ready when the leaves wilt and turn yellow. Then you can unearth the tenderest ginger imaginable!

So on to the Chile Sauce.
For every 100 gms of fresh chiles, add 30 gms onion, a clove of garlic, a little bit of coriander leaf and salt. Blitz it all together with about 50 ml of vinegar. Cook the sauce for about 5-10 minutes ( I just bring mine to the boil, boil for a minute then turn off the heat) and leave to cool. Taste it, of course, to see whether the balance suits your palate ( and your Bloody Mary!).

ATB
Clive

[spotteddick]

thanks Clive

The ginger plant is still pushing up shoots so I will leave it a while.

I will give the Chilli sauce a go tonight. Tabaso watch out, you're out of business

[karadekoolaid]

[karadekoolaid]

So, Dick - how did it work out?
Or was the chile sauce so hot, you're still speechless?

[spotteddick]

Ah Clive, yes!
well most of the chiilis are still on the bush, I did use a few for a Chilli-con-Carni yesterday evening, it is still not forgotten, just waiting for a spare minute.