Sweet Tabasco Chili Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 15 chilli pepper (s) (Tabasco chilli peppers), alternatively Thai chilli
- 8 clove (s) garlic
- 2 piece (s) ginger, the size a walnut
- 2 red pepper (s)
- 1 liter water
- 200 g apple cider vinear
- 250 g preservin suar 1: 1
- 250 grams sugar
- 3 teaspoons, heaped cornstarch
- some water for the cornstarch
Print Recipe
Pin Recipe Instructions
- Cut off the stalks of the chili peppers. Peel the garlic. Peel the ginger and cut into smaller pieces. Wash, core and cut the peppers.
- Finely puree the vegetables with a portion of the water that has already been measured using a hand blender.
- Bring the rest of the water, the apple cider vinegar, the preserving sugar and the sugar to the boil. Add the puree and let everything boil down to half for 1 - 1.5 hours, stirring occasionally.
- Finally stir in the cornstarch dissolved in cold water and bring to the boil. Use a little more or less cornstarch depending on the desired consistency of the sauce.
- Pour the hot Sweet Tabasco Chili Sauce into glasses rinsed with boiling water, immediately close the lids tightly and turn the glasses upside down for about 5 minutes.
- The sauce is relatively hot, depending on the type of chilli and the degree of ripeness of the chillies. If you don`t like it that spicy, adjust the amount of chilies down to about 10 pods.
- Makes about 900 ml of sauce.
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