MAKE YOUR OWN CHILLI SAUCE IN THREE STEPS

Got chill­ies? Do-it-your-damn-self, via The Chile Pep­per Bi­ble by Ju­dith Finlayson.

Men's Health (South Africa) - - RELATIONSHIPS -

WHAT YOU’LL NEED 15 DRIEDCHILLIES; TRY JALAPEÑOSOR RED CAYENNE PEP­PERS ¼CUPWHITE VINE­GAR ½TSPF I NE SEA SALT 125 MLJAR WITH LID

1/ STERILISE THE JAR

In a large pot of boil­ing wa­ter, sub­merge the can­ning jar and the lid. Boil for 15 min­utes to sterilise. Care­fully re­move with tongs. (Or run it through your dish­washer’s sterilise set­ting, if it has one.)

2/ REHYDRATE THE CHILL­IES

To a medium heat­proof bowl, add the dried chill­ies. Cover gen­er­ously with boil­ing wa­ter, and then weigh them down with a heavy cup or bowl to keep them well sub­merged. Al­low the chill­ies to soak un­til they are soft­ened and pli­able, about 30 min­utes.

3/ GET SAUCY

Drain the chill­ies and trans­fer to a blen­der. Add vine­gar and salt; puree. Strain through a fine-mesh sieve into the jar, press­ing the solids with the back of a spoon to ex­tract more liq­uid. Junk the solids. Screw on the lid. Store in the fridge for up to a month.

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