Make chili sauce yourself
Basic recipe for making your own chili sauce
I want to show you how to make a tasty chili sauce with just a few ingredients. Especially after the harvest in the autumn, all private chili breeders are looking for methods for preserving the many beautiful pods. In addition to drying, freezing and loading, making your own sauce is the ideal supplement. Imagine giving away your own chili sauce for Christmas.
Basic recipe for a chili sauce
(ingredients can be changed according to availability and taste)
300 g Brazilian starfish + bell peppers
300 ml of water
1 Nashipear ( Japan Pear )
Some apple cider vinegar to taste.
Salt according to taste
The chilies are washed thoroughly and freed from the stalk. The Nashipear is peeled and cut into small pieces. Now the chillies and the Nashipear come in a big pot together with the juice of a lemon and the water. Simmer gently until all ingredients are soft enough to puree. Then season with apple cider vinegar and salt. The more acid in the sauce, the longer it lasts.
Attention: The vinegar falsifies the fine aromatic taste of the individual ingredients, even if the sauce is not so long without vinegar. It depends on how you want to use the sauce, as a flavor carrier or as a supplement to a dish.
The severity level is around 7, absolutely perfect. Then fill in sterilized jars or bottles. Sterilization can also be done in the oven at 220 degrees for 15 minutes. My recipe resulted in about 700 ml of sauce.