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Oct. 22nd, 2012

Cayenne and Sweet Onion Hot Sauce

8 large (15 cm, 8 in) ripe red cayenne peppers, roasted over a flame (or in an oven)
3 medium onions, baked in their skins at 120 °C (250 °F) for 1 hour.
40 g brown sugar (5 tsp)
25 ml apple cider vinegar
a splash of orange juice or a little zest
a little salt

Scrape the blackened skin from the cayennes, though be careful not to lose too much flesh. Strip away seeds and cords if you want to tame the heat a bit.

Peel the onions, leaving only the browned flesh.

Run the whole pile through the food processor.

If you want to preserve for a longer term, add 2g citric acid, and omit the orange juice.

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