Sweet and Sour Hot Sauce, Thai Style No.4
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g tomato peppers
- 3 small onions, red (bawang merah)
- 3 clove (s) garlic, fresh
- 30 g hot peppers, red, lon (cabe besar merah)
- 30 g iner, fresh or frozen
- 110 g rice vinear, Chinese, milder
- 120 g suar
- 6 g salt or instant chicken broth
- 250 g orane juice
- 4 tablespoon honey
- 2 tablespoon lime juice
- 1 kaffir lime (s)
- 3 kaffir lime leaves, fresh or frozen
- 2 tablespoon oil, neutral
- Flowers and leaves for garnish
Print Recipe
Pin Recipe Instructions
- Sterilize a 250 ml jar with a screw cap: Put separately in boiling water and boil for five minutes. Remove and place upside down on a fresh tea towel.
- Wash and halve a red tomato pepper, remove the seeds. Cut 60 g of it into small pieces. Slice 40 g of it into fine strips. Use the rest of the pod for other purposes.
- Wash the peppers, remove the stem and grains. Cut the empty pod crosswise into pieces approx. 1 cm long. Cap the onions and the garlic cloves at both ends, peel and cut into small pieces.
- Bring the rice vinegar, sugar and orange juice to a boil in a 1 liter saucepan. Add the finely chopped ingredients (except for the finely grated paprika strips) and cook for about 10 minutes.
- Take it from the stove and let it cool off. Put everything in a blender and coarsely puree on the lowest setting for about a minute.
- In the meantime, wash a kaffir lime with hot water and brush it off well. Scrape off the outer shell and use 1/2 teaspoon of it. Wash the three kaffir lime leaves and cut into fine threads.
- Put the contents of the blender back into the saucepan and simmer together with the lime juice and 4 tablespoons of honey for another 10 minutes without the lid and let it thicken.
- Add the fine pepper strips and simmer for another 5 minutes. Now add the kaffir lime ingredients and stir in.
- Pour into the sterilized jar while it is still hot, pour the oil on top and close the jar tightly. Keep cool in the refrigerator.
- Cover the rest of the food in the refrigerator and use it within four days. If the glass has been opened, make sure that there is always a film of oil on the surface. Possibly add a little oil.
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