Thai Hot Honey Sauce with Garlic
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 red pepper (s)
- 4 red pepper (s)
- 4 chilli pepper (s), red
- 4 clove (s) garlic
- 30 g iner, fresher
- 200 g honey
- 200 ml vinegar (white wine vinegar)
- 3 tablespoon soy sauce
- 2 tablespoons oil
- 2 tablespoon sugar
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Core, wash and roughly dice the peppers, chilli peppers and chili peppers. Peel the garlic cloves and chop them together with the paprika, pepper and chili peppers in the food processor - but it should not be a puree. Peel the ginger root. Either flatten it a little and leave it whole or rub it.
- Then put all the ingredients in a saucepan and simmer over low heat until the sauce thickens. Then remove the piece of ginger and fill the sauce hot into jars with twist-off lids if you want to keep it longer.
- In normal screw-top jars, the sauce will keep for about 3 weeks in the refrigerator, but you can also freeze it in portions.
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