Red Hell
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 chilli pepper (s), fresh
- 9 chilli pepper (s), bell chilli, alternatively another 10 chilli peppers
- 3 red pepper (s)
- 1 bulb garlic
- 1 ½ teaspoon salt
- 2 tablespoon balsamic vinegar
- 150 ml water
- some olive oil
Print Recipe
Pin Recipe Instructions
- Please work with gloves. Remove the stalk from the chilli peppers and bell chilli and cut into small pieces. I did not remove the kernels. If you don`t have bell chilli, just take 10 more normal chilli peppers. Also free the peppers from the stem base and remove the seeds and the light-colored partitions here. Peel the garlic and cut the cloves into smaller pieces.
- All this comes together with 2 tablespoons of balsamic vinegar, the water and 1 teaspoon of salt in a saucepan and is boiled. Let the lid simmer for 30 minutes with the lid slightly open.
- Pass everything through the Lotte liquor and put it back in a saucepan, reheat it with the remaining salt and pour it into glasses.
- I got 2 ½ small glasses from the mass. The glass, which is only half full, is poured with olive oil after it has cooled down and is stored in the cool storage room until it is used. The instructions with pictures can also be found on my blog
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