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
Sweet and Sour Hot Sauce, Thai Style No.4
Sweet and Sour Hot Sauce, Thai Style No.4
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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add the fine pepper strips and simmer for another 5 minutes. Now add the kaffir lime ingredients and stir in.
  9. 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.
  10. 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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